Make the pudding: To make the pudding, add coconut milk, chia seeds, maple syrup and vanilla extract to a bowl. Stir to combine. Cover and refrigerate overnight.
Make the blueberry compote: Add the blueberries, lemon juice, and honey to a small saucepan. Heat over medium-high heat until bubbling. Stir and mash the fruit with a spoon. Once bubbling, continue to cook over medium-low heat for about 10 minutes. Stirring and mashing the fruit as it cooks. Remove from heat and add the ground cinnamon, ground nutmeg and sea salt. Stir to combine. Set aside in the refrigerator to cool off.
Make the crumble topping: To a blender or food processor, add the pecans, almonds, oats, honey, ground cinnamon, dates and vanilla. Blend for 30 seconds until crumble forms.
Assemble the pudding parfait: Once the compote is cooled, take it out of the refrigerator and divide into four serving dishes. Next, add the pudding that soaked overnight. Then finally top with the nut crumble topping. Serve immediately or cover and store in the refrigerator for up to 3-4 days.