Years ago, living in Venice Beach I used to frequent a raw food café called Rawvolution. There, I discovered small round balls of what looked and tasted exactly like raw cookie dough — however, made without any animal products, refined sugar, or gluten. I was in heaven! They were delicious and utterly addicting (to the point where it was challenging for me to drive by without stopping). And while the world is filled with foods you can’t stop eating, for me, this is one dessert I still daydream about.

So, because we all don’t live by the beach in Cali, I’ve taken it upon myself to recreate the confection, giving it my own spin with some extra healthy ingredients.


1 cup Macadamia Nuts

¾ cup Almond Meal

½ cup Coconut Butter

¼ cup Coconut Palm Sugar

3 tablespoons Mesquite Powder

2 tablespoons Hemp Seeds

1 tablespoon Flax Meal

1 tablespoon Ground Cinnamon

1 tablespoon Cacao Nibs

1 tablespoon Tocos Powder

2 teaspoons Vanilla Extract

2 teaspoons Reishi Mushroom Powder

¼ teaspoon Pink Himalayan Sea Salt

6 ounces Raw Chocolate, coarsely chopped


1 | Add all the ingredients except for the chocolate to a food processor and blend until the macadamia nuts are broken down into a coarse meal (about 30 seconds).

2 | Add the chocolate and pulse until it’s evenly incorporated.

3 | Using a tablespoon, scoop dough into balls one at a time, rolling into a circle with your hands.

4 | Transfer the balls to the refrigerator until cold (about one hour).

*Makes about three cups.

Kat Odell is the author of Day Drinking and Unicorn Food. She’s a longtime food and restaurant editor, having served as editor of Eater LA and Eater Drinks. She has written about food, beverages, travel, health, and wellness for various publications such as The New York Times T magazine, Vogue, Food & Wine, Travel + Leisure, Conde Nast Traveler, Robb Report, Bon Appetit, American Way, Tasting Table, Well + Good, Furthermore, The Points Guy,, Imbibe, Drinks International, Cooking Light and more.

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