Ingredients 

• 7 dried chilies: chipotle, guajillo, or ancho (Combine with at least two)
• 2 veg stock (Combine with the water)
• 4 Cups of water
• 1 cup seedless prunes or dark raisins: Around 175 grams
• 1 large onion, diced: Approximately 150-200 grams
• 6–10 garlic cloves, smashed: Roughly 20-30 grams
• 2 teaspoons Cayenne powder: About 5-6 grams
• 2 teaspoons cumin (ground or seeds): Around 6-7 grams
• 1 Handful of fresh coriander (ground or seeds): About 5-6 grams
• 1 teaspoon dried oregano: Around 1-2 grams
• 1 teaspoon cinnamon: Approximately 2-3 grams
• 1/2 teaspoon nutmeg: About 1-2 grams
• 1/2 teaspoon ground cloves: Around 1-2 grams
• 1 1/2 teaspoons salt: Approximately 8-9 grams
• 1/2 teaspoon cracked black peppercorns: About 1-2 grams
• Roughly 60 grams of mixed nuts
• About 40-60 grams of Nature’s Joint Cacao

Method

• Remove seeds and stems from dried chilies.
• Toast chilies in a dry skillet until fragrant.
• Combine chilies and broth in a pot, simmer for 10 mins.
• Add prunes, simmer for another 10 mins.
• Sauté onion and garlic until golden.
• Add spices/herbs, toast briefly.
• Blend onion/spice mix with chili/nuts/prune mix until smooth.
• Return sauce to pot, stir in salt, add Nature’s Joint cacao until melted and combined (20 minutes).
• For added protein, incorporate tofu into the stew mix at the end for 20 minutes.
• Serve the stew accompanied by rice and tortilla wraps for a satisfying meal.