In a small food processor (mine is 3 cups) blend the mashed avocado, cocoa powder, 1 tbsp + 1 tsp Agave, 1 Tbsp of almond milk and vanilla extract until smooth and creamy, scraping down the sides of the food processor as needed. Divide between two bowls and spread of evenly.
In a medium bowl, whisk together all the chia pudding ingredients and divide between the two bowls.
Cover and refrigerate overnight.
In the morning, swirl together the layers and DEVOUR!