Fish Free Cinnamon-Cardamom Blueberry Cream Parfaits
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Learn more →Ingredients
4 servings
For the oat-almond crumble
- ½ cup rolled oats
- ⅓ cup sliced almonds
- 1 tbsp maple syrup
- 1 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine salt
For the blueberry compote
- 2 cups fresh blueberries
- 2 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 1 tsp apple cider vinegar
For the ricotta cream
- 1 cup fresh whole-milk ricotta
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp maple syrup
- ¼ tsp ground cardamom
- ¼ tsp ground ceylon cinnamon
For serving
- fresh blueberries, for garnish (optional)
Instructions
- 1
Heat a small skillet over medium heat. Add the rolled oats, sliced almonds, melted butter, 1 tbsp maple syrup, 1/4 tsp Ceylon cinnamon, and salt. Stir to coat, then cook, stirring frequently, until the oats are golden and the almonds are lightly toasted, about 5–6 minutes. Watch closely, as the mixture can brown quickly. Spread onto a plate and let cool completely — the crumble will crisp as it cools.
- 2
Combine the fresh blueberries, 2 tbsp maple syrup, 1/2 tsp Ceylon cinnamon, 1/4 tsp cardamom, and apple cider vinegar in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst and the juices thicken slightly, about 5–7 minutes. Remove from heat and let cool to room temperature, about 20–30 minutes.
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