How to Make It
Place can of coconut cream in refrigerator, and chill at least 1 hour.
Place avocados and milk in a food processor. Process until smooth, about 30 seconds, scraping down sides as needed. Add cocoa, maple syrup, molasses, fine salt, and vanilla; process until smooth, about 10 seconds. Pour into a bowl, and place plastic wrap directly on surface to prevent a film from forming. Chill at least 1 hour before serving.
When ready to serve, spoon off separated chilled coconut cream (thicker layer that forms on coconut milk); place coconut cream in a medium bowl, and reserve coconut milk for another use. Add peanut butter powder to coconut cream, and beat with an electric mixer at medium-high speed until resembling whipped cream, about 1 minute.
Divide avocado pudding among serving bowls. Dollop each with 1 tablespoon whipped coconut cream; sprinkle with peanuts and flaky salt. Serve immediately.