Chocolate Haupia Pie Bars

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.

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.

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.

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.

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