To create the chocolate sauce, add the coconut milk into a small bowl, adding in the raw cacao powder. Keep stirring for a few minutes to create a smooth creamy texture. Remove from the heat.
Stir in the spoonful of honey and taste.
Now spoon the chocolate sauce into the pudding moulds. Be careful not to overdo it as they can drip over the edges (less is more with this process).
Top each pudding with a pecan nut in the centre.
Place into the freezer to set for 30 minutes.
Remove from the freezer and serve.