Chocolate Haupia Bars

Serve up some Hawaiian Island flavor! This is sure to be a hit with friends and family. ENJOY!

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Growing up in Hawaii, you would think that we would often eat Hawaiian Food, but in reality that is not the case. Hawaiian Food was always such a treat and enjoyed on special occasions because it requires a decent amount of effort to prepare and cook. One of the classic Hawaiian desserts served is called Haupia. It’s a fairly simple coconut flavored dessert that is a cross between jello and pudding, as it holds more like jello with a pudding like texture that melts in your mouth.

One of the best Oahu bakeries, called Ted’s Bakery, elevated classic Haupia and serves up Chocolate Haupia Pie. This amazing pie consists of a traditional pie crust, then a chocolate pudding layer, then a haupia layer, and finally topped with whipped cream! It’s the greatest pie to walk the earth and so without a doubt I needed to recreate this amazing dessert. BUT, I wanted to add a little twist. I decided to make them into bars because it serves easier and the crust is healthier, simpler, and just as delicious!

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Here’s the 411 for those not familiar with the stars of this recipe:

• Coconut Flour: This is a great flour to use if you’re gluten-free. It is more absorbent than most flours, but helps to elevate the coconut taste in the dessert. You can buy this from most grocery stores in the baking section.
• Almond Milk: You’re welcome to use any store-bought, plant-based milk (cashew, coconut, hemp, soy, etc.), but if you want to truly elevate your pudding you can make your own milk using my Almond Milk recipe. If you’re going to buy your own plant-based milk, then always buy unsweetened because then you can add your own sweeteners.
• Coconut Milk: You will want to use the coconut milk that comes in a can because it is more concentrated. You can buy this from most grocery stores in the international food section.
• Cacao Powder: Make sure you are using baking Cacao powder and not Cocoa powder. There is a difference and you’ll know if you are buying the correct one because the only ingredient listed should be Cacao powder. You can buy this from most grocery stores in the baking section.
• Cornstarch: This is used to help add some structure to the haupia and chocolate pudding. Otherwise the layers won’t set. You can buy this from most grocery stores in the baking section.
• Agave: This is a great liquid sweetener to use in replacement of processed sugar. There are many other types of sweeteners you can use instead such as Maple Syrup or Stevia. I prefer using Agave because it has a very neutral taste.
• Chocolate Chips: The three brands of vegan chocolate chips that I use depending on what I find available or on sale are Enjoy Life, Lily’s, and Chatfield’s.
• Pan: I used a square pan (9”x9”) to create one batch. You are welcome to use an 8”x8” pan with the same cooking time.

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Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2.5 hours
Servings: 16 bars

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INGREDIENTS

Crust

• 1 c Coconut Flour
• 1/3 c Coconut Oil (either Refined or Unrefined is fine)
• 3 Tbsp Agave

Chocolate Pudding Layer

• 1 1/2 c Almond Milk (unsweetened)
• 1/2 c Cacao Powder
• 1/3 c Agave (may use Maple Syrup)
• 1/2 c Almond Milk + 4 Tbsp Cornstarch
• 1 tsp Vanilla Extract
• 1/3 c Chocolate Chips (optional)

Haupia Layer

• 1 can Coconut Milk (13.5 oz)
• 2 Tbsp Coconut Sugar (may use cane sugar)
• 1/4 c Water + 3 Tbsp Cornstarch

Coconut Whipped Cream

• 1 can Full-Fat Coconut Milk, refrigerated overnight
• 1 tsp Vanilla Extract
• 1 Tbsp Agave

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INSTRUCTIONS

Crust

1. Preheat oven to 350 degree F. Prep pan optionally with oil or place parchment paper inside if you want to be able to slice the bars out of the pan at the end.
2. In a small bowl melt coconut oil, then mix in agave.
3. In a large bowl, combine this mixture with the coconut flour
4. Spread crust mixture evenly on the bottom of the pan and bake for 10-15 minutes (until starting to just slightly brown).
5. Once finished baking, place in refrigerator to cool.

Chocolate Pudding Layer

1. In a small bowl combine the 1/2 c of almond milk with cornstarch and mix thoroughly.
2. In a medium pot on high heat, whisk almond milk, cacao powder, and agave together (I recommend swifting in the cacao powder to avoid clumps).
3. Once warm, add almond milk and cornstarch mixture and continue to whisk.
4. Bring mixture to a hard boil for 1-2 minutes, then remove from heat and add in vanilla extract and chocolate chips.
5. Evenly pour chocolate mixture over the crust and place back in the refrigerator to set.

Haupia Layer

1. In a small bowl combine the 1/4 c of water with cornstarch and mix thoroughly.
2. In a medium pot on high heat, whisk coconut milk with sugar.
3. Once warm, add water and cornstarch mixture and continue to whisk.
4. Bring mixture to a hard boil for 1-2 minutes, then remove from heat.
5. Evenly pour haupia mixture over the chocolate layer and place back in the refrigerator to set.

Coconut Whipped Cream

1. Refrigerate coconut milk overnight or for 4 hours to allow coconut cream to separate from water.
2. Place a ceramic, glass, or metal bowl in the freezer for 15 minutes before whipping the cream.
3. Open the can of coconut milk and only remove the solid white cream from the can and place into the bowl that was chilling in the freezer (you can save the liquid part and use it in your coffee, smoothies, cereal, or oatmeal).
4. Using an electric mixer (you may do this by hand, but it will take longer) whip the coconut milk solids for 5-10 minutes. Mix until peaks are able to form and hold its shape.
5. Add vanilla extra and agave. Mix until fully incorporated.

Assembly

1. Let bars sit for 1 hour in the refrigerator to completely set before slicing.
2. Pipe or spread coconut whipped cream before or after slicing and serving!

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With your first bite, I hope it takes you to the tropical islands of Hawaii. I am 100% confident that you could serve this up and not a single person would think this dessert was vegan, so I hope you ENJOY creating this fun Hawaii inspired dessert!
- Nutti Nelli

PROCESS SHOTS (Click to enlarge)

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