Chocolate-Avocado Pudding
['2 large avocados, pits removed', '1 vanilla bean, split lengthwise', '3/4 cup unsweetened cocoa powder', '1/2 cup pure maple syrup', '1/4 cup agave nectar', '1/4 cup (or more) fresh orange juice', '1/2 teaspoon kosher salt', '1 1/2 cups heavy cream (optional)', '1/4 cup cocoa nibs and/or chopped hazelnuts']
Scoop avocado flesh into a blender and scrape in vanilla bean seeds; reserve pod for another use. Add cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée. With motor running, gradually stream in ¾ cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy.
Divide pudding among eight 4–6 oz. ramekins or small bowls and chill (uncovered) at least 2 hours.
Just before serving, whip cream in a medium bowl to soft peaks and spoon over pudding, if desired; top with cocoa nibs and/or hazelnuts.
Pudding can be made 3 days ahead. Cover and chill.
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