Pulse the date and almond butter in a food processor until mixture is smooth.
Add ingredients one by until smooth, blending for about 30-60 seconds with the addition of each ingredient (avocado, then yogurt, then banana, then cocoa powder).
Add in vanilla once mixture is smooth and pulse 10-15 more seconds.
Divide into 3 containers (4oz mason jars work great!) and refrigerate pudding for at least 45 minutes.
Garnish with cacoa nibs, pistachios or unsweetened coconut and enjoy!