Chocolate Haupia Bars with Coconut Crust
Paleo-friendly chocolate haupia bars featuring a coconut flour crust and silky gelatin filling made with coconut milk, almond milk, and unsweetened cocoa. This Hawaiian-inspired dessert uses gelatin to create a creamy texture without dairy. Naturally sweetened with coconut sugar or erythritol and topped with dark chocolate drizzle.
Ingredients
- ⅓ cup coconut flour, ground
- ¼ cup coconut oil, melted
- 1 tablespoon honey
- 1 whole egg
- 14 ounce coconut milk
- 1 cup coconut sugar
- 1 tablespoon coconut butter, unsweetened(optional)
- 1 teaspoon coconut extract, organic(optional)
- 1 cup almond milk, unsweetened
- 2 tablespoon cocoa powder, unsweetened, organic
- ¼ cup dark chocolate chips, melted
- 3 tablespoon gelatin, unflavored, unsweetened
- ½ cup water
- 2 teaspoon coconut butter(optional)
- 1 tablespoon dark chocolate chips(optional)
Instructions
- 1
Preheat oven to 400F. Mix crust ingredients together in a large bowl.
- 2
Grease an 8x8 square pan. Form crust into a dough and press evenly into the pan bottom.
- 3
Bake crust for 9 to 10 minutes. Set aside and let cool.
- 4
In a saucepan over low to medium-low heat, combine coconut milk and coconut sugar or sweetener of choice.
- 5
Add coconut butter and coconut extract to the saucepan and stir.
- 6
Add almond milk and stir to combine.
- 7
Whisk in cocoa powder and melted dark chocolate.
- 8
In a glass measuring cup, add gelatin envelopes to water and stir until completely dissolved.
- 9
Add gelatin mixture to the saucepan and stir.
- 10
Remove from heat and cool for a minute or two.
- 11
Pour chocolate mixture over the cooled crust in the pan.
- 12
Cover and refrigerate for 4 hours to overnight until gelatin is set.
- 13
Melt coconut butter and dark chocolate chips together. Stir and drizzle over the top.
- 14
Return to fridge for a minute to harden topping.
- 15
Cut into bars and serve.
Tips
Crust steps can be skipped for crustless version
Let gelatin-milk mixture cool slightly before pouring to avoid curdling
For nut-free, substitute almond milk with additional coconut milk
Good to Know
Covered in refrigerator for up to 5 days
Prepare through chilling step up to 1 day ahead. Add topping just before serving.
Cut into squares and serve chilled. Optional garnish with unsweetened coconut flakes.
Common Mistakes
Do not skip cooling the gelatin mixture slightly before pouring to avoid texture issues in the filling
Do not under-dissolve gelatin powder to ensure proper setting