Chocolate Haupia Pie Bars – A Great Taste of Hawaii with this Dessert!

Chocolate Haupia Pie Bars – A Great Taste of Hawaii with this Dessert!

I’m so excited to be sharing one of my Hawaiian recipes with you today! These are my Chocolate Haupia Pie Bars!

Growing up in Hawaii, you would think that we often eat Hawaiian food, but in reality that is not the case. Hawaiian food was always a special 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 bakeries, called Ted’s Bakery, elevated classic haupia and serves up Chocolate Haupia Pie. This amazing pie consists of a traditional pie crust, a chocolate pudding layer, a haupia layer, and finally topped with whipped cream. It’s such a delicious pie but I’m adding my own twist by making them into bars!

The recreation as a pie square is easier to serve and made with a much simpler and healthier crust that is just as delicious! I can promise anyone and everyone will love this vegan and gluten-free dessert at your next potluck, dinner, or gathering!

Let me know what you think of the recipe in the comments section below or on any of my social media platforms. If you’re posting on Instagram, make sure to tag me at @nuttinelli and include #nuttinelli so I can see your amazing creations!

Chocolate Haupia Pie Bars

TIPS AND TRICKS

  • Use full-fat coconut milk from a can to get the best haupia taste and consistency.
  • Any type of sweetener may be used, but agave has the most neutral taste over maple syrup.
  • The crust will not brown like more crusts, so you’re judgement of it being completed will be based on the crush looking baked (slightly dried out).
  • Allow the layers to set and be gentle when adding layers. Placing in the refrigerator between layers helps to speed up the setting process.
Chocolate Haupia Pie Bars Bite

THE MORE YOU KNOW

Coconut Flour

Coconut Flour 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.

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 ingredients 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 substitute Arrow Root Powder for this, but this is typically more expensive. You can buy this from most grocery stores in the baking section.


THANKS FOR READING

With your first bite, I hope this recipe 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!

– Janelle


Chocolate Haupia Pie Bars

Chocolate Haupia Pie Bars

My unique take on Chocolate Haupia Pie is sure to be a hit with anyone who tries it. Bring some Hawaiian Island flavor to the table!
3.92 from 35 votes
Print Pin Me! Comment
Course: Dessert
Cuisine: Hawaiian, Vegan
Keyword: chocolate haupia pie
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 Bars

Equipment

  • 8 inch x 8 inch Square Pan

Ingredients

Crust

Chocolate Pudding Layer

Haupia Layer

  • 1 can Coconut Milk 13.5 oz
  • 2 tbsp Coconut Sugar or Cane Sugar
  • 1/4 cup water + 3 tbsp cornstarch

Coconut Whip Cream

  • 1 can Full Fat Coconut Milk refrigerate overnight
  • 1 tsp Vanilla Extract
  • 1 tbsp Agave Nectar

Instructions

Crust

  • Preheat oven to 350°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.
  • In a small bowl melt coconut oil, then mix in agave.
  • Spread crust mixture evenly on the bottom of the pan and bake for 10-15 minutes (until starting to just slightly brown).
  • Once finished baking, place in refrigerator to cool.

Chocolate Pudding Layer

  • In a small bowl combine the ½ c of almond milk with cornstarch and mix thoroughly.
  • In a medium pot on high heat, whisk almond milk, cacao powder, and agave together (I recommend sifting in the cacao powder to avoid clumps). 
  • Once warm, add almond milk and cornstarch mixture and continue to whisk.
  • Bring mixture to a hard boil for 1-2 minutes, then remove from heat and add in vanilla extract and chocolate chips.
  • Evenly pour chocolate mixture over the crust and place back in the refrigerator to set.

Haupia Layer

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

Coconut Whip Cream

  • Refrigerate coconut milk overnight or for 4 hours to allow coconut cream to separate from water.
  • Place a ceramic, glass, or metal bowl in the freezer for 15 minutes before whipping the cream.
  • 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).
  • 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.
  • Add vanilla extra and agave. Mix until fully incorporated.

Assembly

  • Let bars sit for 1 hour in the refrigerator to completely set before slicing. 
  • Pipe or spread coconut whipped cream before or after slicing and serving!
Tried this recipe?Mention @nuttinelli or tag #nuttinelli!


5 thoughts on “Chocolate Haupia Pie Bars – A Great Taste of Hawaii with this Dessert!”

    • Hi there! I hope you enjoyed the recipe! Thanks for pointing that the pan size was missing. I have now updated the recipe to include the pan I used (8”x8”). Is there anything else I can clarify for you?

    • Hey there!

      I recommend full fat cream, which can be usually found in the Asian section of the grocery store. Other than that, I go for what’s cheap or on sale, no favorite brand or anything like that!

      Mahalo,
      Janelle

  • 5 stars
    My vegan niece and her husband said this was absolutely the best dessert they ever ate, so I am making it for them this Thanksgiving, as a. surprise. My mother was from Lahaina and raised in Honolulu and I am sure she would have loved this also. Mahalo!

    Lynn

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating