Preheat oven to 300°F (150°C). Mix almond flour, flax meal, and honey into a dough. Roll out and cut into squares. Bake for 15–20 minutes until golden brown. Cool and pulse into crumbs.

In a saucepan, whisk coconut cream, coconut sugar, arrowroot flour, and salt over medium heat until thickened, about 5 minutes. Remove and mix in chocolate chips and vanilla until smooth. Divide into jars and refrigerate for 1 hour.

Whip egg whites and lemon juice until soft peaks form. Heat honey to 130°F (54°C) and slowly add to egg whites while whisking until stiff peaks form, about 3–5 minutes.

Layer cooled custard with graham cracker crumbs in each jar. Top with meringue, swirl for visual appeal. Use a torch or broiler to lightly brown the meringue.

Chill for at least 2 hours to meld flavors. Serve topped with fresh fruit or additional crumbs.