Preheat oven to 350 degrees F.
First, make the chocolate cookie crumble. Microwave butter in 10-20 second increments until melted, then mix in sugar, vanilla, flour, cocoa powder, baking soda, and salt until combined and a crumbly texture has formed.
Next, make the matcha crumble by microwaving the butter until melted, then mix in sugar, flour, and matcha powder, until a crumbly texture has formed.
Spread cookie crumble onto one side of a baking pan and matcha crumble onto another side. Bake for about 10 minutes at 350 degrees F until a little crispy.
While crumbles are baking, add the avocado and the rest of the pudding ingredients except the chocolate chips to a blender and blend until smooth. Start with the amounts listed above, but you may need to add more maple syrup, plant milk, cocoa powder, and vanilla, depending on the size of your avocados and sweetness preference. Taste and add more maple syrup, plant milk, cocoa powder, and/or salt as needed. Add melted chocolate chips if desired for more sweetness and a richer chocolate flavor.
To serve, add cookie crumble to small cups or bowls, then chocolate pudding, then top with matcha crumble. If you want to get extra fancy, add edible flowers.