The extremely talented Adriana from Living Healthy with Chocolate blessed us with her delicious creativity. She stopped by to share these amazing morsels of heaven. Make sure to check her out. Enjoy the recipe :)
If you haven’t heard of Haupia before, you are in for a real treat! Haupia is a tradition Hawaiian dessert often eaten on its own or as a topping for chocolate mousse pies or wedding cakes. Haupia is traditionally made from coconut milk, sugar, coconut extract and a starch to thicken it. The consistency is similar to a gelatin or thick pudding. Some recipes also add additional fresh or dried shredded coconut to enhance that incredible coconut flavor.
Hawaii really is an amazing place to live, especially because I absolutely love fresh coconut and there is plenty of it here year around. If you ever come visit the islands, you can find Haupia served at most local restaurants and at traditional Hawaiian lu’aus.
How about the combination of coconut and chocolate? For this recipe I decided to mix my two favorite treats into one delectable dessert. To accomplish this I created a sweet chocolate crust to complement my coconut Haupia. The crust is made of raw almonds, pecans and cocoa, and sweetened with dates. This chocolate crust is then topped with my Haupia and drizzled with melted chocolate on top. The Haupia has a very smooth consistency. It also has a rich coconut flavor and a very subtle sweetness. To me, the less sweetener you add to the Haupia mixture, the more you will be able to taste the natural sweetness of the coconut. It is magical!
For sure this traditional Hawaiian dessert will be a big hit with your friends and family, paleo or not. Enjoy!
- grind the almonds and pecans, one at the time, in a food processor leaving a few small chunks
- remove pits from dates and process in the food processor until creamy
- mix all crust ingredients until well combined and then evenly spread it on the bottom of an 8×8-inch pan lined with parchment paper
- combine the arrowroot powder and water in a bowl and mix until all the arrowroot has dissolved
- add the arrowroot mixture to a saucepan along with the coconut milk and raw honey
- slowly cook over medium-low heat, stirring constantly until it thickens
- remove from the stove and stir in the vanilla extract
- pour mixture over the crust and refrigerate overnight or until the coconut layer is firm
- cut into squares and drizzle with melted dark chocolate or chocolate chips. I like using a ziploc bag to drizzle the chocolate. Cut a small hole on one end of the bag and fill it with the melted chocolate.
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