To celebrate the blog turning half a decade old, we dreamed up this luscious deep dish haupia pie (Hawaiian coconut pie) with a silky chocolate centre!
While everyone else is out celebrating St. Patty’s Day with all things green, stout, and Irish cream, we spend March 17th’s in awe of Radiant Rachels growing 365 days older while digging into the dessert of the year. It’s baffling to think that we created this space five years ago! This blog is very much a part of our identity; it’s our passion project, our pride and joy. Because of it, we’ve befriended strangers, encountered unimaginable opportunities (good ones!) and improved our craft.
Without our plant-eating, fun-loving, adventure-chasing netizens, Radiant Rachels would be nothing more than extra data on the internet. You, our readers, supporters, followers, are the ones we should actually be celebrating today. You make this blog a community and we’re so glad to have you here!
Vancouver got hit with winter during the month of February, bone-chilling temperatures, flurries, cancelled classes and all. It was as if Mother Nature forgot to give Vancouver a winter season and quickly dumped it on us before March arrived. We made this pie during our reading week (because ain’t got time to make such an epic pie between classes) which explains why we’re posing in the snow! Thank goodness there aren’t anymore snow storms in the forecast for March. In fact, today is the first warm and sunny day. I even saw a deer munching on the flowers in my neighbour’s yard this morning; spring is a-coming! In the coming days, it’s supposed to hit 20 degrees! That’s practically summer! So excited!
As per tradition, we like to celebrate with a giant slab of pie. This one is so easy and quick to prep, and the best part is that it is completely no-bake and pretty much fool proof. It’s also flipping delicious, and is a crowd pleaser!
The crust is made with nuts and dates, so there’s no rolling or pre-baking involved. Just press everything into a pie-pan and voila, it’s ready to go! The filling is layered, but it’s actually just one recipe! The chocolate layer is my favourite part (no surprise there), which is practically the coconut layer but with chocolate chips folded in. The result is a luscious mousse-like filling that slices super cleanly.
The pie would be perfect for Easter or for any occasion. It’s even healthy enough to have it for a casual afternoon snack for a weekday pick-me-up!
- FOR THE CRUST
- 2 c. toasted almonds
- 1 c. pitted medjool dates, packed
- ¾ c. shredded coconut
- 3 tbsp. coconut oil
- Water, to reach desired stickiness
- FOR THE FILLING
- ½ c. cornstarch
- 1 c. water
- 1- 14 ounce (400 mL) can of full-fat coconut milk
- ⅓ c. sugar
- 1 c. unsweetened non-dairy milk
- Heaping 1 c. chocolate chips
- For the crust:
- In a food processor, add in almonds and shredded coconut, and pulse until mixture resembles a course meal.
- Add in pitted dates and coconut oil and blend until mixture begins to stick together and a dough is formed when pressed against your fingers.
- If dough doesn't form, add in water, one tablespoon at a time, until the dough can be pressed into a pie pan without falling apart.
- Press into a 9 inch pie pan.
- For the filling:
- Combine and cornstarch and water in a small bowl.
- Whisk until cornstarch is well dissolved.In a medium saucepan, combine the almond milk, coconut milk, and ½ c. sugar. Bring mixture to a gentle boil over medium-high heat.
- Reduce to a simmer and whisk in the cornstarch mixture.
- Stir until thickened.
- Place chocolate chips in a medium bowl.
- Pour half of the hot coconut milk mixture overtop. Wait for two minutes before stirring, The chocolate should have melted sufficiently and will combine easily onto the coconut milk mixture.
- Pour the chocolate mixture into he prepared, cooled pie crust followed by the remaining plain coconut milk mixture.
- Chill pie for an hour before serving.
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