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Prune Mole and Sous Vide Plantain

Sous vide plantain with a prune forward mole and prune relish.

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes and Front of the House.

Prune Mole


  • 10 ea. Prunes
  • ¼ cup Pepitas, toasted
  • 4-5 ea. Chiles variation, torched
  • 5-6 cloves Garlic
  • 1 small Onion, diced
  • 2 small Tortillas, torched
  • 1 stick Cinnamon
  • ¼ cup Sesame seeds, toasted
  • 1 cup Chocolate (the better the chocolate the better the sauce)


  1. Blend until smooth consistency.
  2. To keep vegan/vegetarian blend with vegetable stock.



  • 1 ea. Plantain
  • Cocoa butter


  1. Sous vide at 183 F for 2-3 hours.
  2. Sear in a pan.



  • 2 ea. Tomatillos
  • 3 ea. Prunes
  • 1 part Water
  • 1 part Seasoned vinegar


  1. Bring water and vinegar to a boil.
  2. Pour over chopped tomatillos.
  3. Let sit for no less than 1 hour and cool.
  4. Toss with chopped prunes. Serve.