It’s one of the best scents to experience wafting through the house: the smell of baking cinnamon caramelizing atop a decadent dessert. Here, we give you this heavenly scent experience, but with a very healthy “dessert” option in lieu of traditional pastries popping out of the oven. Featuring roasted pears, topped with antioxidant-rich cacao beans and whipped coconut cream, it’s an indulgence you can feel great about.

Prep: 2 minutes
Total: 25
Serves: 2


2 ripe pears
2 teaspoons pure maple syrup (per pear)
Dollop of coconut whipped cream for each pear half (see instructions below)
Generous sprinkle of cinnamon
Ava Jane’s Caramelized Cacao Beans, crushed, for topping (you can also add a nut butter or sub coconut yogurt for topping)


Preheat oven to 350ºF.
Slice the pears in half and gently scoop out the seeds. Drizzle each pear with maple syrup and sprinkle with cinnamon.
Bake on a baking sheet or in an oven-proof dish until soft and tender, about 25-30 minutes.
Prepare the coconut cream by refrigerating a can of full-fat coconut milk overnight. Remove it from the fridge without shaking when ready to use, then scoop out the hard cream on top. Discard the liquid. Whip in a bowl until smooth (you can add more maple syrup or stevia at this point).
Place the pears on a serving plate and add dollups of whipped cream, then add crushed caramelized cacao beans as a topping.
Serve warm.

Easy to download PDF: Cinnamon Baked Pears with Coconut Cream