Mole blanco is a rare type of mole that is prepared for special events such as Easter or Christmas. Thick, nutty, and extremely creamy, the sauce consists of almonds, peanuts, pine nuts, Spanish almonds, garlic, onion, habanero peppers, and chicken broth.

Its richness is a direct result of the blend of white pine nuts, almonds, peanuts, and coconut oil. Traditionally, mole blanco is presented with pípí or chitapí, an edible flower growing on trees in Mixtec, Oaxaca.

The sauce can be served with stuffed chile peppers, rabbit, or chicken dishes. In the past, mole blanco was prepared in a stone molcajete with a tejolote (Mexican mortar and pestle), but today's cooks are more likely to use a blender.