For the Chocolate Chia Pudding: Combine 2 cups milk, 1/3 cup chia seeds, 1/4 cup cacao powder, 2 tbsp sweetener, 2 tsp vanilla extract, and 1/2 tsp salt in a bowl. Stir well.

Cover the chocolate chia pudding and let it sit in the fridge overnight or for at least 4 hours until thickened. Blend until smooth and creamy using an immersion blender or in a high-speed blender for 30-60 seconds.

For the Coconut Cream: Combine 1 can full fat coconut milk, 1/3 cup chia seeds, 2 tbsp sweetener, and the seeds from 1/2 vanilla bean in a separate bowl. Stir well.

Cover the coconut cream mixture and place in the fridge for 1 hour, stirring every 20 minutes until thickened, or overnight until thick and creamy.

To assemble: Spoon layers of the chocolate chia pudding and coconut cream into serving glasses or jars.

Chill parfaits for at least 15 minutes before serving. Garnish with fresh banana slices and a sprinkle of cacao nibs if desired.