Mango & Coconut Tapioca Pearl Parfaits

Preheat oven to 300 °F (150°C).
In a mixing bowl, whisk the oat flour, cocoa powder, and baking soda together.
Add the almond butter, coconut oil, maple syrup, vanilla extract, and water, and mix until it forms a dough.
Flatten the dough between two sheets of parchment paper to a 1/4-inch thickness. Transfer to a baking sheet and bake for about 18 minutes. Remove from the oven and let it cool completely. It will harden. Break it into small pieces and set aside.

Soak the tapioca pearls in cold water for 20 min. Then drain the pearls and set them aside.
Combine the coconut milk, water, and maple syrup in a small saucepan. Bring to a boil. Once boiling, remove from heat, and stir in tapioca pearls. Cover and let it cool completely. The tapioca pearls will grow in size, and the mixture will become thicker.
In the meantime, prepare the mango purée. Peel and dice the mango into large cubes. Add the mango and lime juice to a high-speed blender and blend until smooth.
To make the parfaits, fill the bottom of 4 small jars with 2-3 tablespoons of the mango purée. Next, add 3-4 tablespoons of the tapioca pudding and repeat once to fill the jars. Cover with plastic film and refrigerate for at least 4 hours or overnight.
Before serving, top the parfaits with some chocolate shortbread pieces and serve!