Step 1

Scoop avocado flesh into a blender and scrape in seeds from vanilla bean; 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.

Step 2

Divide pudding among eight 4–6 oz. ramekins or small bowls and chill, uncovered, at least 2 hours.

Step 3

Just before serving, whisk cream in a medium bowl to soft peaks and spoon over pudding; top with cocoa nibs and/or hazelnuts.

Step 4

Do Ahead: Pudding can be made 3 days ahead. Cover and keep chilled.