Step-by-Step Instructions:

• In a mixing bowl, combine 2 cups of almond or coconut milk, 1/3 cup of chia seeds, 1/4 cup of cacao or cocoa powder, 2 tablespoons of honey or maple syrup (or the chopped Medjool dates), 2 teaspoons of vanilla extract, and 1/2 teaspoon of salt. Whisk together until well combined. Allow the mixture to sit for about 10 minutes, then whisk again to break up any chia clumps. Cover and refrigerate for at least 2 hours or overnight for best results.
• In another bowl, combine the can of full-fat coconut milk, 1/3 cup of chia seeds, 2 tablespoons of honey or maple syrup, and the seeds from 1/2 of a vanilla bean. Mix well until everything is fully incorporated. Add in the mashed ripe banana and stir until smooth. Cover and refrigerate for at least 1 hour.
• In a separate bowl, mix together the raw buckwheat groats, raw oatmeal, 1 tablespoon of maple syrup, 1 teaspoon of melted coconut oil, and a pinch of salt. Toss until the groats and oats are evenly coated. You can either leave this mixture as is for a crunchy base, or lightly toast it in a pan over medium heat for added flavor.
• Once your chia pudding and coconut layer are ready, it’s time to assemble! Start with a layer of the crunchy base at the bottom of your parfait cups. Next, add a layer of the chocolate chia pudding, followed by a layer of the coconut chia mixture. Repeat the layers until you reach the top of your cups, finishing with the coconut chia layer.
• Top your parfaits with sliced bananas, a sprinkle of chopped chocolate, and a few dried rose petals for a lovely touch. Place the assembled parfaits in the refrigerator for at least 30 minutes to allow the flavors to meld and the layers to set.