Vegan chocolate haupia pie is a plant-based 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!
What is a 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!
How to make a vegan gluten-free pie crust
Although the classic chocolate haupia pie has a pastry crust, I wanted to keep this plant-based version light and no-bake. No one wants to turn on their oven in the summer, right? That's why my vegan chocolate haupia pie has a nut and date crust!
In a food processor, add the cashews, almonds, fresh dates, fine sea salt, and process it until a fine and sticky crumble forms. You can use either raw or toasted nuts, but I think it's tastier with the toasted nuts. Press it into a 9-inch tart or pie pan and stick it in the fridge to chill while you make the haupia filling.
How to make Vegan Chocolate Haupia Pie
In a small saucepan, add a can of Chef's Choice 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 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 can of Nature's Charm coconut whipping cream and top the pie. Put it back in the fridge until ready to serve.
Who cares if you're not able to go to Hawaii this summer when you've got this vegan chocolate haupia pie? The crust is nutty and salt, which compliments the creamy and silky filling. It's not overly sweet and because it's gluten-free and vegan, it's light and doesn't leave you feeling heavy in the gut! If you need the perfect dessert for your BBQ this summer, this is it!
Want more no-bake desserts? Try my vegan key lime pie and my vegan blueberry cheesecake bites!
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Vegan Chocolate Haupia Pie
Ingredients
Crust
- ⅔ cup / 100g cashews
- ⅔ cup / 100g almonds
- ⅔ cup / 100g fresh dates
- ½ teaspoon fine sea salt (omit if you are using salted nuts)
Chocolate Haupia Filling
- 1 can / 400g Chef's Choice coconut milk
- ½ cup / 120ml non-dairy milk (use extra coconut milk for a stronger coconut flavor!)
- 1 cup / 200g sugar (for a classic white haupia, use white sugar)
- 1 cup / 240ml water
- ½ cup / 56g cornstarch
- 6 oz / 170g chocolate, chopped (use good quality chocolate - I prefer 50-55% cacao)
- 1 can / 400ml 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.
SAVE TO PINTEREST FOR LATER!
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!
Adriana says
This pie reminded me of a pie my aunt was used to make for us. I need to try your method as I lost that recipe. Your version sounds delicious. Thanks!
Ai says
I wonder what kind of pie your aunt made! Hope you like my vegan haupia pie 😉
Christy Boston's Kitchen says
You make this pie look so pretty and enticing. I love how healthy the ingredients are as well. No-bake is always a plus in the summer months, too!
Ai says
Thank you Christy! I end up using my oven in the summer when I crave cookies or galettes, but I try to keep it off as much as possible 😉
Relle says
Yum. Love chocolate haupia pie. So awesome that this is vegan.
Ai says
Thanks Relle! I love chocolate haupia pie! So jealous you have access to all the delicious Hawaiian treats!
Saif says
This haupia cake looks delicious. I love when you use the cashew, almonds and dates in your crust instead of biscuits. They make the pie healthier.
Ai says
Thanks Saif! Yes, definitely more nutrients than a traditional pie crust 🙂
Anindya Sundar Basu says
Gluten free and no bake chocolate pie is so interesting . I will definitely try this at home.
Ai says
Thank you! Hope you like it 🙂
foodopium says
Lately, my family have turned vegan, such a nice recipe to have for a pie. Its looks so yummy. it's full of nuts and dates it so healthy will try this at home.
Ai says
That's a big change! I have lots of vegan dessert recipes if your family ever needs tasty treats 😉
Felicia Austin says
Ahhh I am loving this crust soooo much! I am all about no baking in the summer especially! We LOVED this pie when we were in Hawaii they served it at a restaurant...I think it was Aunt Anne's? Can't remember anyway I always wanted to know how to make it and what it was called! Thank you for that so much. This is amazing
Ai says
The original is by Ted's Bakery! Isn't Aunt Anne's a pretzel shot? haha. Hope you make this pie and enjoy it 😉
Stephanie Pellette says
Hi, you do not indicate how much of the mixture to use for the chocolate portion and how much to reserve for non-chocolate filling. Please let me know, I would like to make it.
Ai says
Hi Stephanie! It's in Step 2 of the ingredients, but maybe it's not clear enough. In a bowl, you add the chopped chocolate, and pour half of the hot haupia mixture (coconut milk, non-dairy milk, and sugar) on top so the chocolate melts. You stir it and pour the chocolate mixture into the chilled crust. Smooth the top with an offset spatula and put it in the fridge to chill. Once it's chilled, you pour the other half of the haupia mixture on top, smooth the top and chill it in the fridge again. Hope this helps!!
Jacqueline Debono says
This chocolate haupia pie looks spectacular. I love the nut and date crust. Genius idea!
Nart at Cooking with Nart says
I followed this recipe and the pie came out so delicious! Love all your dessert recipes Ai!
Lathiya says
This chocolate haupia pie looks so gorgeous. I'm glad that this is vegan. I love coconut milk.
Nisha says
This vegan chocolate pie looks so delicious ! Awesome photography as well.
Nancy says
How much of the haupia mixture do you keep aside before you add the chocolate?
Ai says
Half of the mixture! Thanks for catching that, I'll fix the recipe right now! Have a lovely day 🙂
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.