Prepare the Dark Chocolate Pudding Layer

1. Whisk together the coconut milk, cocoa powder, maple syrup, coffee, and salt in a medium saucepan.
2. Bring to a boil over medium heat, then turn the heat down and simmer 15 minutes, whisking frequently.
3. Turn off heat and whisk in the vanilla.
4. Cool to room temperature (whisking occasionally to help the pudding cool more evenly), then transfer to serving dishes (I used large glass mugs; parfait glasses would be perfect) – then cover with plastic wrap for a few hours, or over night.

Prepare the Date Caramel

1. Put 1/3 cup of pitted, chopped dates, 1/3 cup of unsweetened almond milk, 1/2 tsp of pure organic vanilla extract and a pinch of salt into a blender, blend together until smooth. Pour into a saucepan and heat whilst stirring over a low flame for 5-10 minutes, until thickened. If there are any lumps remaining, blend again until smooth. Allow to cool before transferring to parfait.

Prepare the Coconut Whipped Cream

1. Place can of coconut milk in refrigerator for at least 12 hours – aim for 24.
2. When you open the can of coconut milk, you will find a thick layer of cream on top, scoop this out into a medium sized bowl. Take only the cream and leave the coconut water for a smoothie.
3. Whip with a hand mixer on high for 1 minute.
4. Optional: add in a pinch of cinnamon and a teaspoon of maple syrup (or natural vanilla extract, or a pinch of sugar…). Whip for another 3 minutes.

Assemble the Parfaits

1. Beginning with the chocolate pudding base, next add a layer of crumbled cookies to each cup.
2. Following with a layer of sliced bananas.
3. Then a layer of date caramel.
4. Then a layer of coconut whipped cream.
5. And finally, top with more sliced bananas, a drizzle (1 Tbsp) of pure maple syrup and a few dark chocolate shavings.
6. Serve immediately and enjoy!