Chestnut Free Creamy Blueberry Parfait with Sea Salt
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Learn more →Ingredients
4 servings
For the blueberry layer
- 1 cup fresh blueberries
- 1 tbsp maple syrup
- 1 tsp lemon juice
For the cream layer
- 8 oz cream cheese, softened
- ½ cup heavy cream
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
For the crumble
- ½ cup gluten free rolled oats
- ¼ cup sliced almonds
- 1 tbsp maple syrup
- 1 tbsp coconut oil
- ¼ tsp ground cinnamon
For finishing
- ¼ tsp flaky sea salt, for finishing
Instructions
- 1
In a small bowl, combine the blueberries, 1 tbsp maple syrup, and lemon juice. Stir gently and set aside for 10–15 minutes, until the berries release a little juice and the mixture looks lightly syrupy.
- 2
Heat the coconut oil in a small skillet over medium heat until melted and shimmering. Add the oats, sliced almonds, 1 tbsp maple syrup, and cinnamon. Cook, stirring frequently, for 5–7 minutes, until the oats are golden and fragrant and the almonds are lightly toasted. Spread onto a plate and let cool completely, about 10 minutes — the crumble will crisp as it cools.
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