Step 1

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2

Cream together coconut oil, granulated sugar, and brown sugar. Add vanilla extract and mix until combined.

Step 3

In a separate bowl, whisk together flour, cinnamon, baking soda, and salt.

Step 4

Add dry ingredients to wet ingredients and mix until dough forms.

Step 5

Form dough into small balls and place them on the prepared baking sheet.

Step 6

Bake for 10-12 minutes, until edges turn golden brown. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 7

In a medium saucepan, melt vegan butter over medium heat. Add diced apples, cinnamon, nutmeg, and allspice, and cook until apples are softened and lightly caramelized (5-7 minutes).

Step 8

Add 1/4 cup (60ml) condensed coconut milk, and remove from heat when apples are fully caramelized. Let it cool.

Step 9

In a bowl, whip coconut whipping cream until stiff peaks form.

Step 10

Whip 3/4 of the butterscotch sauce with 1/2 cup (120ml) of the whipped cream for a sweet caramel layer.

Step 11

To assemble the parfait, layer crushed cinnamon cookies at the bottom of four parfait glasses. Add apple mixture, caramel mixture, and whipped cream, repeating until glasses are full. Top with a drizzle of coconut butterscotch sauce and cookie crumbs.