Combine the avocado, cacao or carob powder, agave nectar, vanilla extract, cinnamon and 2 tablespoons water in a food processor outfitted with the “S” blade, and process until smooth.
Add the remaining ½ cup water and process again until well blended. The more water you add, the thinner your sauce will be.
Store in a sealed glass container in the refrigerator for up to one week.
Variations:
For a chocolate frosting, do not add the remaining ½ cup of water.
For frozen fudge bars, freeze in Popsicle trays.