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I typically do not have the biggest sweet tooth. I personally prefer salty but this cinnamon, hazelnut avocado mousse is pretty insane. Don’t let the avocado filling scare you…I promise you wouldn’t know there was avocado in there if I didn’t tell you. The roasted hazelnuts and raspberry combo on top is perfection. I know this is my recipe but I promise it’s a good one to bring as your holiday contribution and it takes less than 15 minutes to prepare.


  • 2 1/2 cups unsweetened coconut milk
  • 6 ripe avocados
  • 2 ripe bananas
  • 3 tbsp raw cacao (not cocoa) powder
  • 5 tbsp coconut sugar
  • 5 tbsp maple syrup
  • 3 tsp vanilla bean extract
  • 1/2 tsp cinnamon
  • 1 cup hazelnuts
  • 2 cups raspberries


  1. Preheat toaster oven to 350 degrees for 4 minutes and add rinsed and dried hazelnuts for 4 minute or until they start to turn light brown.
  2. While the hazelnuts are toasting add 2 1/2 cups of coconut milk to vitamix.
  3. Scoop out the avocados and add to blender with 2 ripe peeled bananas.
  4. Add coconut sugar, maple syrup, vanilla bean extract, and cinnamon all to the blender and blend for 40 seconds until smooth. Add more coconut milk if necessary.
  5. Take hazelnuts out of the toaster and rinse raspberries.
  6. Scoop out all the avocado mousse from the blender into a medium size bowl and top with hazelnuts down the center and raspberries on both sides.
  7. Optional sprinkle a dash of cinnamon and maple syrup over the top as a final touch.


  1. Daphne Nunez Reply

    Hey Melissa! Thanks for the receipe. I’ve been following your food combining guidelines and starting my day off with spirulina smoothie and fruit only in the morning on an empty stomach. It’s been helping my IBS tremendously so thank you! Since this receipe has raspberries and bananas, would you recommend only eating it in the AM? I have a sweet tooth so I’d love this for dessert after dinner.

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