Preheat oven to 300°F and prepare a baking sheet with non stick silicon mats or parchment paper. Spray with non-stick spay and set aside.
In a small microwavable bowl, combine coconut oil and honey/maple syrup and heat for 30 seconds. Stir to combine.
In a large bowl, combine the coconut oil mixture and oats and stir to combine.
Pour onto baking sheet and spread in an even layer.
Bake for 25-30 minutes, or until granola has started to turn a golden brown. Remove from oven and let cool on baking sheet.
Once granola has cooled, transfer to a bowl and toss with chocolate to combine. Set aside.
Coconut whipped cream
Remove the thick and condensed coconut cream from the can (save the liquid to use for something else!) and transfer to a mixing bowl. Using a whisk attachment, beat on medium high speed until soft peaks form. If you'd prefer a sweeter and less coconut-y taste, add vanilla bean paste or extract and/or powdered sugar and whip again. Set aside.
Assemble the parfait (instructions per serving):In a glass or bowl, add ¼ cup granola. Top with ¼ cup of coconut whipped cream, and then ¼ cup berries. Repeat one more time, top with a spoonful of honeycomb and enjoy!
Don't care about the presentation? Just spoon the whipped cream into a bowl, pour granola on top and add berries and honeycomb!