This chocolate haupia pie is a vegan twist on the classic Hawaiian dessert from Ted’s Bakery. It’s gluten-free, creamy, silky, and no-bake—an ideal make-ahead dessert for hot summer barbecues.
I rely on this recipe when the weather’s too warm to use the oven but I still want a dessert that’s both coconut-forward and chocolatey.
What is Chocolate Haupia Pie?
Chocolate haupia pie is a Hawaiian dessert that layers chocolate and coconut. Traditionally a pastry crust is filled with a rich chocolate layer, topped with haupia—a coconut milk custard—and finished with whipped cream.
For a no-bake summer-friendly version, this recipe uses a simple nut-and-date crust instead of a baked pastry shell, keeping the whole pie cool and easy to prepare.
Key Ingredients
Coconut milk: Use full-fat canned coconut milk or coconut cream for a rich, silky haupia layer.
Granulated sugar: Granulated sugar helps keep the haupia layer bright and white—use it instead of darker sugars.
Chocolate: Choose a good-quality dark chocolate (about 50–55% cacao) for a balanced chocolate layer—avoid milk chocolate.
Coconut whipping cream: A chilled coconut whipping cream works best, though other vegan whipped toppings will also do.
Tips
Chill the crust. Keeping the crust cold helps the warm chocolate layer set more quickly.
Chill each layer. Let the chocolate layer firm for 15–20 minutes before adding the haupia to prevent blending of the layers.
Chill fully before topping. Refrigerate the pie until completely set before adding whipped cream so it won’t melt.
Vegan Chocolate Haupia Pie Recipe
Ingredients
Crust
- ⅔ cup cashews
- ⅔ cup almonds
- ⅔ cup fresh dates
- ½ teaspoon fine sea salt skip if using salted nuts
Chocolate Haupia Filling
- 1 can full-fat coconut milk
- ½ cup non-dairy milk
- 1 cup granulated sugar
- 1 cup water
- ½ cup cornstarch
- 6 oz chopped dark chocolate use good quality chocolate (50–55% cacao)
- 1 can coconut whipping cream, chilled overnight
Instructions
Crust
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Combine cashews, almonds, dates, and salt in a food processor and process until a fine, sticky crumb forms. Press the mixture evenly into a 9-inch tart or pie pan and refrigerate until firm.
Chocolate Haupia Filling
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In a small saucepan, whisk together the coconut milk, non-dairy milk, and sugar and heat over medium until it comes to a gentle boil. Meanwhile, dissolve the cornstarch in the water. When the coconut mixture boils, slowly whisk in the cornstarch mixture, reduce heat to low, and cook for 3 minutes, whisking constantly, until thickened.
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Place the chopped chocolate in a bowl and pour half of the hot haupia mixture over it. Let sit for a couple of minutes, then stir until smooth. Pour the melted chocolate layer into the chilled crust, smooth the surface, and refrigerate for 10–15 minutes to set.
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Pour the remaining haupia mixture over the chocolate layer, smooth the top, and refrigerate for at least one hour to fully set. Whip the chilled coconut whipping cream with a hand mixer until light and fluffy, top the pie, and return to the fridge until ready to serve.
Nutrition
More No-Bake Desserts
If you like no-bake treats, try an icebox cake for an even easier dessert with no cooking required.
Blueberry cheesecake bites are another no-bake option—creamy little cashew-based treats that travel well to parties.
For a nostalgic favorite, vegan banana pudding is simple to make and looks charming served in individual jars.
Disclosure – Thank you to the brands who supported the original post. I appreciate their products and values and enjoyed developing this recipe with them.