In a small prep dish, add 1 1/2 teaspoons Mexican vanilla extract and 1 1/2 tablespoons cold water. Sprinkle 2 teaspoons unflavored gelatin over the liquid mixture and allow it to sit for about a minute.
In a small food processor or blender, add the flesh of 1 1/2 medium or large avocados, 5 tablespoons raw cacao powder and 6 tablespoons honey. Add gelatin mixture and blend on high until all the ingredients are completely incorporated and the mixture is smooth.
Divide into two small serving dishes and refrigerate for at least 30 minutes.
To make the ancho chile-pepita sugar crackle topping:
Add 1/4 cup natural cane sugar, 1 tablespoon water and 1/2 teaspoon ground ancho chile powder to a small saucepan. Cook over medium heat, stirring to make sure all the ingredients are wet, until the mixture begins to boil.
Allow it to boil for about a minute, then remove from heat, and add 1/8 teaspoon Mexican vanilla extract and 1 tablespoon pepitas. Pour mixture onto a piece of parchment paper on a flat surface and allow to harden.
When pudding is set, break up the crackle and sprinkle over the pudding. Serve immediately.
This recipe is dairy-free and gluten-free.
Recipe by The Other Side of the Tortilla at https://theothersideofthetortilla.com/2017/05/dairy-free-avocado-chocolate-pudding/