Halve and pit the avocados, then scoop the flesh into a food processor.
Add cocoa powder, maple syrup, cashew milk, vanilla extract, and salt.
Blend until super smooth and creamy, stopping to scrape down the bowl as needed.
Add the Olive Oil CBD and give a quick mix to combine.
Spoon into two glasses and decorate with fresh raspberry, granola and pecan nuts.
Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight.
