Chocolate Avocado Pudding

Scoop avocado flesh into a blender and scrape in seeds from vanilla bean; reserve pod for another use. Add cocoa power, maple syrup, agave nectar, orange juice and salt and blend to a coarse puree. With motor running, gradually stream in 3/4 cup hot (but not boiling) water; blend, adding more orange juice as needed, until smooth and creamy. Divide among eight 4-6 oz ramekins or small bowls and chill, uncovered, at least 2 hours. Just before serving, which cream in a medium bowl to soft peaks and spoon over putting; top with cocoa nibs and/or hazelnuts Note: pudding can be made 3 days ahead, cover and keep chilled.