Chocolate Haupia Bars: chocolate coconut milk gelatin

 Haupia is a Hawaiian gelatin made from coconut milk. It is very delicious and refreshing. In the North shore of Oahu there is a Chocolate Haupia Pie that is crazy good. But, since I have dietary restrictions, I can no longer enjoy the Chocolate Haupia Pie from Ted’s Bakery. It was my favorite pie. I just had to make a Paleo friendly version and a low carb version. These yummy bars are the result. They really taste quite similar, only much healthier. Now I can go to Oahu and resist Ted’s naughty pie. This can be made with or without the crust. Can be made low carb as well.

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5 from 1 vote

Chocolate Haupia Bars: chocolate coconut milk gelatin

A light and refreshing, chocolate coconut milk, gelatin pie, on a coconut flour crust.

Course can be nut free, diary free, gluten free, low carb option, paleo

Cuisine Hawaiian

Prep Time 12 minutes

Cook Time 9 minutes

Total Time 21 minutes

Servings 8 Bars

Calories 315kcal

Author Stacey

Ingredients

• Optional Crust Ingredients:
• 1/3 Cup coconut Flour where to buy coconut flour
• 1/4 Cup Melted Coconut Oil or grass fed Butter, Where to buy coconut oil
• 1 Tbsp Honey for paleo or 20 drops liquid stevia for low carb option.
• 1 Egg
• Chocolate Haupia Ingredients:
• 1 Oz Can Coconut Milk 14
• 1 Cup Coconut Sugar for paleo or for low carb use 1 cup erythritol or equivalent low carb sweetener.
• 1 Tbsp unsweetened Coconut Butter store bought or home made *optional
• 1 tsp Organic Coconut Extract * optional
• 1 Cup Unsweetened Almond Milk Or Coconut Milk for nut free.
• 2 Tbsp unsweetened Organic Cocoa or Cacao Powder
• 1/4 Cup Melted Dark Chocolate Chips for paleo ( gluten free dairy free kind), for low carb use 1 square unsweetened chocolate with low carb sweetener to taste.
• 3 tbsps Envelopes or 2 1/2 Unflavored unsweetened Gelatin, where to buy gelatin
• 1/2 Cup Water
• Optional Topping:
• 2 tsp Coconut Butter
• 1 Tbsp to 2 Dark Chocolate Chips

Instructions

• Preheat Oven to 400 F.
• Mix all Crust ingredients together in large mixing bowl.
• Grease or oil a Square 8x8 pan.
• Form crust into a dough ball and press into greased pan until bottom of pan is covered with a layer of the dough.
• Bake crust for 9 to 10 minutes.
• Set crust aside, and let cool. *( can skip above steps if making without crust).
• In a saucepan over low to medium low heat, mix coconut Milk and coconut sugar or swerve sweetener.
• Add coconut butter and coconut extract to saucepan, and stir.
• Add 1 cup Almond Milk, or more coconut milk and stir.
• Whisk in Cocoa Powder and melted Chocolate.
• In a glass measuring cup, add 3 Gelatin Envelopes to 1/2 Cup Water, and stir until gelatin is completely dissolved.
• Add Gelatin mixture to the saucepan and stir.
• Remove saucepan from heat, and cool for a minute or two.
• Pour Mixture from saucepan over the Crust in the pan.
• Cover and refrigerate for 4 hours to overnight.
• When gelatin is set, Melt coconut butter and chocolate chip topping together.
• Stir then drizzle over top of bars, put back in fridge for a minute to harden topping.* Optional
• Can Garnish with dried, unsweetened Coconut Flakes.* optional
• Cut into bars and serve.

Notes

Nutritional Data for Low Carb Version using swerve sweetener and bittersweet dark chocolate) : Serving size: 1 bar out of 9 bars, Cal: 230, Fat: 16 g, Protein: 6 g, Carbs: 8 g, Net Carbs: 5.6 g, Fiber: 2.4 g, Sugars: 3 g

*All nutritional data are estimates based on the products I used*

Nutrition

Calories: 315kcal | Carbohydrates: 32g | Protein: 6g | Fat: 16g | Fiber: 2.4g | Sugar: 21g

Tried this recipe?Mention on Instagram @gfbeautyandthefoodie or tag #gfbeautyandthefoodie!

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