Chocolate Pudding with Cashew Creme

I created a go-to chocolate pudding recipe that I love out of one that was recommended to me.  I had to tweak it a little bit to suit me.  I made it very simple with only 3 ingredients.  I've used it in frozen desserts as well.  Just recently I started following Paul Jarvis at Eat Awesome.  His eBook is fantastic and well worth the 5 bucks.  He has a recipe for cashew cream that I tweaked a little bit for this recipe.

Chocolate Pudding
2 avocados
honey (if you are vegan, then you can use agave but realize that it is not raw)
cocoa powder or cacao powder (not both)

Place the avocados in a food processor.  Add 4 tablespoons of cocoa powder and 2 tablespoons of sweetener to the avocado.  Blend well in the food processor.  Taste and add cocoa and/or sweetener until flavor suits you.  This will be different for everyone.  I like mine less sweet and more chocolatey. 

Keep refrigerated.

Cashew Creme
1 cup of raw cashews soaked in water for about 3 hours
Coconut water

Drain cashews and put them in the food processor.  Mix well and slowly add coconut water to thin.  Be careful to add the coconut water very slowly otherwise it will be too thin.

Keep refrigerated.