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- Mar 16, 2009
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Had this on my recent trip to Hawaii and it is a delicious dessert if you like coconut, which I love!
Chocolate Crust
⅔ cup raw almonds
⅔ cup raw walnuts
10 large medjool dates
6 tablespoons raw cacao powder or nibs
Haupia
½ cup arrowroot powder
¾ cup water
1 can full fat coconut milk
2 tablespoons raw honey
½ teaspoon vanilla extract
¼ cup dark chocolate, chopped or chocolate chips
Chocolate Crust
Grind the almonds and wlanuts, 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
Haupia
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.
**broken link removed**
Chocolate Crust
⅔ cup raw almonds
⅔ cup raw walnuts
10 large medjool dates
6 tablespoons raw cacao powder or nibs
Haupia
½ cup arrowroot powder
¾ cup water
1 can full fat coconut milk
2 tablespoons raw honey
½ teaspoon vanilla extract
¼ cup dark chocolate, chopped or chocolate chips
Chocolate Crust
Grind the almonds and wlanuts, 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
Haupia
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.
**broken link removed**
