Vegan Maple-Ginger Cherry Cream Parfaits
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Learn more →Ingredients
4 servings
For the cherry compote
- 1 lb fresh sweet cherries, pitted and halved
- 3 tbsp pure maple syrup
- 1 tsp fresh ginger, finely grated
- 1 tbsp water
For the ricotta cream
- 1 cup (8 oz) 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 pure maple syrup
- ½ tsp pure vanilla powder
For the oat crumble
- ¾ cup rolled oats
- 1 tbsp pure maple syrup
- 1 tbsp coconut oil
- ⅛ tsp salt
Instructions
- 1
Combine the pitted cherries, 3 tbsp maple syrup, grated ginger, and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the cherries soften and release their juices and the liquid reduces to a loose, syrupy consistency, about 10–12 minutes. Remove from heat and let cool to room temperature, about 20–30 minutes.
- 2
While the compote cools, make the oat crumble. Heat coconut oil in a small skillet over medium heat until melted and shimmering. Add the rolled oats, 1 tbsp maple syrup, and salt, stirring to coat. Cook, stirring frequently, until the oats are golden and fragrant, about 4–5 minutes — watch closely, as they can brown quickly. Spread onto a plate to cool completely.
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