Heat water over medium-high heat until a simmer is reached.
Place dates in the hot water and soak overnight. This will tenderize and plumpen the dates, making them softer and more pliable to work with.
Once dates have soaked, remove pits and chop into pieces.
In a medium bowl, pour in 2 cups solid coconut cream. To ensure your can is not completely liquified try chilling cans in the fridge. If you have some liquid in the can, set aside for a future smoothie! Do not toss out!
Add all other pudding ingredients to the bowl (dates, tapioca flour, cocoa, vanilla, and avocado). Use a mixer to blend ingredients until smooth. The texture should be thick and creamy.
Using a spatula, distribute evenly into serving dishes (I used cocktail coupes for a fancy touch). I used four coupes, but they turned out to be large servings, so this could easily stretch to 6! Place in the refrigerator to chill.
Optionally garnish any way you like; with fruit, mint, or place a dollop of whipped cream on each pudding.
