S’mores Chia Pudding Parfaits

For the chia pudding:
Place all ingredients in a bowl and mix well. Transfer to a sealed container and refrigerate at least 2 hours, or overnight.

For the vegan marshmallow fluff:
Pour the chickpea liquid in the bowl of an electric mixer or large mixing bowl. Using the whisk attachment, beat at low speed. Slowly increase the speed to high. Once soft peaks have formed (about 5 minutes), add sugar in a steady stream and arrowroot starch or cream of tartar. Continue beating on high for another 5 minutes, or until stiff, glossy peaks form. Peaks should be able to hold their shape.

For the chocolate sauce:
To make the chocolate syrup, whisk coconut oil, cocoa powder, and maple syrup in small bowl until smooth.

To assemble parfaits, begin with a layer of crushed graham crackers. Add a layer of chia pudding, then another layer of crushed graham crackers, and a final layer of chia pudding. Top with a spoonful of chocolate sauce and a heaping amount of marshmallow fluff. Use a kitchen torch to toast the marshmallow.

Finish the parfaits off with a sprinkle of crushed graham crackers, a drizzle of chocolate sauce, and a piece of dark chocolate.