Preheat the oven 200c and line a baking tray with parchment paper
Start by preparing the base, fit a food processor with a S blade, then proceed to add all of the ingredients for the base. Pulse until a crumbly texture is achieved - this will be your layered cheesecake base.
Transfer the crumbly ground almonds onto the parchment paper and toast for several minutes. Keep an eye on the oven to ensure the almonds don't burn, you just want them to be golden in colour.
Once toasted remove the tray from the oven and set aside to cool off.
Prepare the chocolate filling by bringing the almond milk with the coconut solids to the boil in a medium sized saucepan.
Once boiling has reached, immediately reduce the pan to a low simmer and then proceed to stir in the remaining ingredients with a hand whisk.
Continue to use the whisk to stir and beat the mixture which should thicken quite quickly. It is very important to stir to avoid lumps.
Once the thickness has reached it's peak, remove the pan from the stove and set aside to completely cool.
Meanwhile prepare the topping by adding the coconut solids and coconut sugar to a bowl. Use an eletric whisk to beat the solids until a light and fluffy texture is achieved.
When all of the ingredients have cooled begin to add some of the base to the bottom of a tall glass.and flatten.
Carefully use a spoon to layer the base with the chocolate filling. How much filling and base used is a matter of preference, you can leave wide or small gaps for the ratio of filling to base.
Continue to top the filling with the cheesecake base followed by the filing until you are about ¼ from the top of the glass.
Finally top the parfait with the cream topping
serving accordingly