Soak the cashews overnight submerged in water and refrigerated. Rinse the next day before making sweet cream. If overnight soaking is an issue, use 1 cup of canned light coconut milk instead. Shake the can; you don't want it separated.
Make Sweet Cream
Blend all ingredients until creamy. Add a little chilled plant milk if the mixture seems too dry. Split the mixture in half. Melt the chocolate in a pot that is IN a pot of boiling water. Stir the melted chocolate into one half the mixture so you have a portion of sweet cream that is vanilla, and a portion that is chocolate.
Make the Parfait
Crush some chocolate wafer cookies for a bottom layer, spoon the vanilla and chocolate cream in alternating layers.
Open the can of coconut milk, and pour off the liquid. Wisk up the remaining coconut cream with the maple syrup. If you want even more Baileys, add some Baileys Almande to this too! Put the mixture in a bakery bag with a piping tip, and create a spiral on the top of each parfait.