In a medium saucepan, place the soy milk, arrowroot, maple syrup, vanilla, almond extract, and salt, and whisk well to combine. Cook over medium heat, whisking constantly, until the mixture has thickened. Meanwhile, in a small bowl, stir together the hot water and instant coffee granules, and set aside. Remove the saucepan from the heat.

Divide the thickened custard evenly between two bowls. Add the reserved coffee mixture to one half of the custard, and whisk well to combine. Sift the cocoa powder into the remaining half of the custard and whisk well to combine. Press a piece of waxed paper on top of each bowl of custard to prevent a skin from forming, and place the bowls of custard in the refrigerator to chill for 1 hour.

To assemble the parfaits, begin by dividing the cocoa custard evenly between 4 decorative bowls. Crumble one of the cookies over each of the cocoa custard layers. Then sprinkle 1 T. of the toasted almonds over the crumbled cookie. Carefully layer the coffee custard over the almonds, evenly dividing it among the 4 bowls. Repeat with a layer of crumbled cookies and toasted almonds.

*Note you can make the parfaits with additional layers or with other flavorings or nuts, if desired.

Yield: 4 servings