First make the crust, preheat the oven to 350F. Combine Keto and Co Shortbread Mix, butter and egg in a medium bowl and stir until smooth dough forms. Place dough into a baking pan or pie sheet and spread flat to cover the bottom. Bake for 10-15 minutes. While the crust is baking, make your coconut filling.
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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 …
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Mix in chocolate and whisk until melted and combined. Turn up the heat to medium-high and continue whisking until thick and bubbling. Pour …
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Chop up 8 ounces of baker’s chocolate into small pieces. Add to a microwave-safe bowl and set aside for now. In a medium saucepan, combine the milk, coconut milk, salt, and sugar. Heat over medium-high heat, stirring frequently, and bring almost to a boil (you should start to see bubbles, but do not allow it to come to a full boil).
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In a microwave safe bowl, melt chocolate in microwave for 1 minute, stir, then repeat until completely melted (2-3 minutes). Separate the coconut pudding mixture into two equal portions. Add melted chocolate to one of the puddings and stir until entirely mixed. Pour coconut pudding over the pie crust.
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1 ¼ cups semi-sweet chocolate chips 1 ½ cups heavy cream ¼ cup white sugar Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Bake crust for 15 minutes, or until golden brown. Set aside to cool. Step 2 In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water.
Then stir the chocolate until it’s completely melted and smooth. Add to the melted chocolate about 1¾ cups of haupia. Stir until combined well. Pour into the cooled pie crust, smoothing into a flat, even layer. Place the pie in the refrigerator for 5 minutes to allow the chocolate to set up a bit.
Directions: Spray an 8x8" square pan with cooking spray. In a medium mixing bowl, whisk together water and gelatin and set aside to bloom. Add coconut cream to a small saucepan and heat over medium heat. When the coconut cream just starts to simmer, whisk in the sweetener. Continue to simmer until sweetener is completely dissolved.
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Prepare cake mix according to package directions, using the coconut milk and water. Bake in a 9" X 13" pan. Cool. Once cake is cooled, "frost" with the haupia pudding and place in the fridge to set. Place a medium bowl and beaters in the freezer to chill. Mix the powdered sugar and the cocoa powder together in a small bowl, set aside.
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TRIM the edges and fill in the cracks as needed. COVER in parchment paper, add dry rice (or pie weights), then bake at 400F for 20 minutes until golden brown. PREP (coconut whipped cream) REFRIGERATE coconut cream for 1 hour until the solids separate from the liquids, then add 8 tbsp of the solids to a mixing bowl.
1 tablespoon 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.
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Haupia: Combine the arrowroot powder and water in a saucepan and mix until the arrowroot is dissolved. Whisk in the coconut milk and raw honey. Slowly cook over medium-low heat, stirring constantly until it thickens. Remove from the heat and stir in the vanilla extract.
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Place pie crust in refrigerator to cool while you prepare the filling. In a medium sauce pan whisk together the coconut milk, almond milk, sugar and extract. In a separate bowl whisk together the corn starch and water until fully dissolved. Place the chopped chocolate in a separate medium-sized bowl.
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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
Filling Instructions. Bake the pie crust until its golden brown. Mix the cornstarch and the water until dissolved. In a sauce pan bring the milk, coconut milk, sugar and salt to a low boil. Once it starts to boil lower it to a simmer and add in the corn starch mixture. Keep stirring so it doesn’t clump up at the bottom of the pan.
To make the almond flour crust, sift and stir the almond flour, melted butter, monk fruit, and vanilla extract in a bowl, until well combined.
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This pie is also unbelievably easy to make. In fact, like haupia, this pie is a no-bake dessert! On top of the ease of assembly, chocolate haupia pie tastes dang good. I recently brought it to a dinner with friends, and it received rave reviews. Our family friend Minda even said it reminded her of that famous Maui pie shop.
Look at those layers! Haupia is naturally vegan and gluten free. With a few tweaks, this pie recipe could also be modified for different dietary needs. Use baking chocolate that doesn’t include milk.
Most of our low carb or keto chocolate recipes call for unsweetened cocoa powder or unsweetened chocolate bars. Some recipes might call for 80% cocoa or higher chocolate bars. If using commercially sweetened chocolates, please refer to our sweetener guide. Maltitol is ubiquitous in commercial chocolate bars and is not recommended.
Low-carb chocolate-heaven cake is so easy to make and so rich, with the texture being more like a rich chocolate truffle or torte. If I ever need a healthy chocolate cake for a special occasion, this sugar-free chocolate cake recipe is my go-to cake.