Using shears and gloves, open up dried chillies. Remove stems & seeds.
Cut up the chillies, place in a bowl and cover with boiling water. Allow them to soak for 15-20 minutes.
In a large (deep) saucepan, sweat onions with oil until soft. (medium to high heat).
Lower heat to low/medium heat. Add in tomatoes, garlic and tomato paste.
Stir nut butter, vegetable stock and spices. Stir until combined.
Add soaked chillies and the soaking liquid. Bring to a gently simmer.
Once ingredients have been combined, blend using an immersion blender (hand-blender). Blend until smooth.
Simmer for an hour.
Add Cocoa powder and stir (addition of cocoa powder can be adjusted by personal taste).
Mole should be thick and very aromatic.
Enjoy on some roasted vegetables or meat enchiladas.