Chocolate Haupia Pie
Author: 
Recipe type: Dessert, Vegan, Gluten Free, No Bake
Serves: 1 deep dish 9" pie
 
Ingredients
  • 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
Instructions
  1. For the crust:
  2. In a food processor, add in almonds and shredded coconut, and pulse until mixture resembles a course meal.
  3. 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.
  4. 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.
  5. Press into a 9 inch pie pan.
  6. For the filling:
  7. Combine and cornstarch and water in a small bowl.
  8. 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.
  9. Reduce to a simmer and whisk in the cornstarch mixture.
  10. Stir until thickened.
  11. Place chocolate chips in a medium bowl.
  12. 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.
  13. Pour the chocolate mixture into he prepared, cooled pie crust followed by the remaining plain coconut milk mixture.
  14. Chill pie for an hour before serving.
Recipe by Radiant Rachels at https://radiantrachels.com/chocolate-haupia-pie/