In a medium sized saucepan whisk together the first amounts of sugar and cocoa powder, cornstarch and first amount of salt. Turn the heat on to medium-low and slowly whisk in the almond milk until all the lumps are gone.
Cook for 10 minutes or until the mixture starts to thicken, stirring ccasionally being sure to scrape the sides and bottom of the pan.
When the mixture is 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 to 3 minutes or until the chocolate is fully incorporated and candy canes are dissolved.
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 graham crackers and the second amounts of sugar, cocoa powder and salt. 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 from the top, placing it in the bowl of a stand mixer (reserve the coconut water for another use). Use the whisk attachment to beat the coconut cream for 2 to 3 minutes or until light and fluffy, on medium-high speed. Add in the powdered sugar and vanilla and beat another 2 to 3 minutes on medium speed.
To assemble the parfaits, divide half of the chocolate graham cracker 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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.