This chocolate haupia pie is a vegan version of the classic Hawaiian dessert by Ted’s Bakery! Gluten-free, creamy, silky, and no-bake, it’s the perfect make-ahead dessert for a summer BBQ!
I love this recipe for when it's too hot to turn the oven on, but I still want a pie for dessert—one that's both coconut-y and chocolatey!
What is Chocolate Haupia Pie?
Chocolate haupia pie is a traditional pie from Hawaii that combines chocolate and coconut! Classic pastry crust is filled with chocolate filling and topped with haupia, a coconut milk custard. All topped with lots of fresh whipped cream!
Although the classic chocolate haupia pie has a pastry crust, I wanted to make this a no-bake dessert. No one wants to turn on their oven in the summer, right? That's why my version has a nut and date crust!
Key Ingredients
Coconut milk: Use full fat coconut cream in a can.
Granulated sugar: To keep your haupia layer white, use granulated sugar instead of cane sugar.
Chocolate: Use good quality dark chocolate, not milk chocolate. I prefer 50 to 55% cacao.
Coconut whipping cream: You can also use a different vegan whipping cream, or a tub of whipped topping.
Tips
Chill the crust. By keeping the crust chilled, the warm filling will cool faster.
Chill each layer. Let the chocolate layer chill for about 20 minutes before adding the haupia layer, to prevent the two layers from mixing.
Chill completely. Chill the pie completely before adding the whipping cream on top. Otherwise the whipped cream can melt!
Vegan Chocolate Haupia Pie Recipe
Ingredients
Crust
- ⅔ cup cashews
- ⅔ cup almonds
- ⅔ cup fresh dates
- ½ teaspoon fine sea salt skip if using salted nuts
Chocolate Haupia Filling
- 1 can Chef's Choice coconut milk
- ½ cup non-dairy milk
- 1 cup granulated sugar
- 1 cup water
- ½ cup cornstarch
- 6 oz chocolate, chopped use good quality chocolate - I prefer 50-55% cacao
- 1 can Nature's Charm coconut whipping cream, refrigerated overnight
Instructions
Crust
- In a food processor, add the cashews, almonds, fresh dates, and fine sea salt. Process until it forms a fine and sticky crumble. Press it into a 9-inch tart or pie pan and stick it in the fridge to chill.
Chocolate Haupia Filling
- In a small saucepan, add coconut milk, non-dairy milk, sugar, and heat on medium heat. While it's heating, combine the water and cornstarch in a bowl until the cornstarch is dissolved. Once the coconut milk mixture reaches a boil, add the cornstarch mixture to the pot. Reduce the heat to low and continue to heat for 3 minutes while constantly whisking.
- In a bowl, add the chopped chocolate and pour half of the hot haupia mixture on top. Set it aside for a couple of minutes to let the chocolate melt before stirring. Once the mixture is smooth, pour it into the chilled crust. Smooth the top with an offset spatula and put it in the fridge to chill for 10-15 minutes.
- Take the pie out of the fridge and pour the rest of the haupia mixture on top. Smooth the surface and put back in the fridge for at least an hour. Whip a chilled can of Nature's Charm coconut whipping cream using a hand mixer and top the pie. Put it back in the fridge until ready to serve.
Nutrition
More No-Bake Desserts
This icebox cake is even easier to make, as there's no cooking involved!
My blueberry cheesecake bites are so cute and creamy—they're secretly made with cashews!
If you love banana pudding, try my vegan banana pudding recipe. It's ridiculously easy, and so cute when served in individual jars!
Disclosure – Thank you to Chef’s Choice Foods and Nature’s Charm for sponsoring this post! I love both their products and brand values, and I’m so excited to be working with them!
Kat G says
Hello! Looking forward to trying out this recipe, but wondering if you’ve had any success/tried substituting coconut sugar for the white sugar? Thanks!
Ai says
Hi Kat! I haven't tried making this recipe with coconut sugar. I don't think there would be any issue with the pie setting, but the flavor will be different and the white haupia layer will be more of a beige color because of the brown coconut sugar.