Dry roast pepitas in a skillet on medium high until toasted, about 1 minute (you'll hear a popping sound). Stir frequently so they don't burn. Remove from skillet to cool and set aside.
In the same skillet, heat 1 teaspoon of avocado oil on medium low heat, then add cumin and shallots. Sauté until soft. Add garlic and stir for about 30 seconds. Turn off heat and add black beans.
With the back of a wooden spoon, roughly mash beans into the shallot/garlic mixture in the skillet and set aside.
Add three quarters of the bean mixture into a food processor along with the peanut butter, pepitas (reserve a few for garnish if you like), chipotle pepper, Nutella, salt, 2 teaspoons avocado oil and lime juice. Blend till smooth.
Add cocoa powder and avocado. Blend briefly. Taste and add more Nutella or salt (to your preferences). Add the remaining quarter portion of the chunky black beans and shallots. Stir to combine.
If you want the dip a little thinner feel free to add a little water until desired consistency is reached. Top with a few pepitas and chopped cilantro leaves.