Well Made by Kiley

Start off by making the salted caramel sauce. Combine the coconut milk, brown sugar, and salt in a saucepan over medium-high heat.
Bring to a boil, and then immediately reduce the temperature, keeping it at a light simmer.
Simmer for 30-40 minutes, stirring occasionally, until the sauce turns into a darker caramel color.
Once the sauce has turned a dark amber color and has thickened, remove from heat and stir in the coconut oil and vanilla extract. Set aside.
To make the protein ice cream, combine the frozen bananas, vanilla extract, OWYN Plant Protein Powder, and OWYN Plant Protein Shake in a blender. 
Blend on a low setting, stirring every 15 seconds. Add a few tablespoons of coconut milk or dairy free milk of choice if there is some trouble blending.
Once the mixture is smooth, transfer to a container and place in the freezer for at least 15 minutes.
To assemble the parfait, start with a couple scoops of the banana protein ice cream. Then drizzle some salted caramel sauce on top, followed by sliced banana coins, and then gluten and dairy free granola of choice. Repeat, and finish topping the parfait with a scoop of dairy free yogurt of choice, if desired.
Enjoy!