Place the coconut milk in a large microwave safe dish (I use a glass measuring cup) and heat for 15 seconds, just to warm a little.
Pour coconut milk into a high powered blender. Add the dates, coconut sugar, coconut oil, vanilla, and salt. Blend on high until smooth, 1-2 minutes.
Pour 2 cups of the mixture into a medium bowl and set aside. Add the cacao powder to the remaining mixture in the blender and blend again until smooth. About 1 minute. Pour into a glass container, cover and store in the fridge.
To the remaining mixture, stir in the SunButter until fully combined. Just stirring with a spoon is sufficient, no need to blend it. Pour into a separate glass container, cover, and store in the fridge.
To serve, layer puddings as desired or eat separate.