In a medium sized saucepan whisk together the sugar, cocoa powder, cornstarch and salt. Turn the heat on to medium-low and slowly whisk in the almond vanilla beverage until all the lumps are gone. Stir the mixture occasionally being sure to scrape the sides and bottom of the pan. After about 10 minutes the mixture should start to thicken.

When it’s thick enough that it coats the back of a spoon, stir in the dark chocolate and crushed candy canes. Continue to stir for another 2-3 minutes or until the chocolate is fully incorporated and candy canes are dissolved. Remove from the heat and stir in the vanilla. If you choose to use peppermint extract instead of candy canes you’ll stir it in with the vanilla.

Pour the pudding into a bowl and lay a piece of plastic wrap directly onto the top of the pudding. Refrigerate for at least 2 hours or until it’s chilled.

In the bowl of a food processor add all of the chocolate graham cracker crumb ingredients except the melted coconut oil. Process the mixture until it resembles sand. Slowly add in the melted coconut oil or butter and pulse until the crumbs start to come together. It should look like wet sand. Set aside.

Remove the canned coconut milk from the fridge being careful not to tip or shake it. Open the can and remove the coconut cream (you don’t need the coconut water) placing it in the bowl of a stand mixer. Use the whisk attachment to beat the coconut cream for 2-3 minutes or until light and fluffy, on medium-high speed. Add in the powdered sugar and vanilla and beat another 2-3 minutes on medium speed.

To assemble the parfaits, divide half of the chocolate graham crackers crumbs evenly into 6-8 glasses, jars or bowls. Top the crumbs evenly with half of the pudding. Repeat the steps once more and top with any extra graham crumbs, the coconut whipped cream and crushed candy canes.