To Make the Chocolate Crumble

1. Add the buckwheat groats, cacao, and maple syrup to a food processor and pulse 25-30 times to create a crumbly mixture. You want some buckwheat groats left whole and some crushed.
2. Transfer to a bowl or container and set aside.

To Make the Peanut Butter Mousse

1. Add the coconut cream to a large mixing bowl.
2. In a small mixing bowl, whisk together the peanut butter, maple syrup, coconut oil, and vanilla extract until smooth and evenly blended.
3. Add the peanut butter mixture to the coconut cream and whisk together with a hand or stand mixer with whisk attachments. Whisk for 2-3 minutes on high or until smooth and creamy.

To Assemble the Parfaits

1. In small glasses or bowls, layer the chocolate crumble and peanut butter mousse. I use a pastry bag to easily pipe the mousse into the glasses.
2. Refrigerate for at least one hour to set the mousse.
3. Serve.