Cacao Nib Cookie Dough

Cacao Nib Cookie Dough
Serves: 12-14

These delicious raw cookie dough treats, made heartier with the addition of cacao nibs, are perfect for parties and get-togethers of all sorts.

Recipe Ingredients

3 heaping cups Ojio Extra-Fine Cut Shredded Coconut

6 TBS. Ojio Extra-Virgin Raw Coconut Oil, or more to taste

6 TBS. Ojio Vanilla Flavored Agave Syrup, or more to taste

¾ cup Ojio Lucuma Powder

2 tsp. Organic Cinnamon Powder

½ tsp. Ojio Himalayan Crystal Salt

½ cup Ojio Raw Cacao Nibs


In a large food processor (12 or 14 cup size), process shredded coconut and lucuma until well combined.  Slowly add coconut oil, then agave syrup, until mixture reaches dough-like consistency.  Transfer to a large mixing bowl and add remaining ingredients, combining until well mixed.  Form dough into bite-sized balls, serve immediately.

This mixture keeps for up to 7 days, refrigerated in a sealed container.