In a large mixing bowl, add all crisp ingredients. Stir to combine, then use fingers to break down any clumps of coconut sugar or coconut flour.
Spread mixture on a parchment paper lined baking sheet and bake for 8 minutes until golden brown.
Let crisp cool completely. Split the crisp into two equal portions. Take a tall glass or ice cream dish and layer a 1/3 of the crisp mixture on the bottom, top with ¼ cup of sorbet, and repeat with another 1/3 of the crisp mixture and the remaining ¼ cup of sorbet. Use the remaining 1/3 of your crisp mixture to top the parfait. Repeat this process with a second glass or dish for two servings.