Pumpkin Millionaire’s Shortbread
A perfect little snack/dessert for any fall occasion, here is my Pumpkin Millionaire’s Shortbread!
A decadent snack which is still healthy: it is without margarine and oil. The shortbread has a great texture 🙂 For the filling I added 1g of agar just to be sure that it “holds” in any occasion. But if you don’t have some, you can remove it!
If you are not sensitive to gluten, you can also replace the rice flour with wheat or spelt flour.
If you tried this Pumpkin Millionaire’s Shortbread or any other recipe on the blog, let me know how you liked it by leaving a comment! Be sure you are following me on Pinterest, Instagram, and Facebook for more tasty recipes!
Pumpkin Millionnaire's Shortbread
For the Shortbread
- 145 g white rice flour 1 cup
- 16 g cornstarch 2 tbsp
- 50 g cane sugar ¼ cup
- 2 g salt flower ¼ tsp
- 100 g white almond butter
- 25 g iced water 2 tbsp
For the Filling
- 90 g cane sugar ½ cup
- 1 tbsp maple syrup
- 1 tsp water
- 20 cl soy liquid cream
- 150 g pumpkin puree
- 1 g agar powder
- 1 pinch salt flower
- 200 g dark vegan chocolat (70%)
- Preheat your oven to 180°C/350°F. Line a rectangle mold (25x14cm) with parchment.
- In a bowl, add flour, starch, sugar and salt. And the almond butter and combine them together. Then add the cold water and continue to combine again until crumbly texture.
- Transfer into your mold and press to make an even & smooth layer.
- Bake for 10 minutes or until golden.
- Remove from the oven and wait for the filling to be ready.
- In a saucepan, add the sugar, maple syrup and water. Bring the heat on medium/high.
- Let the caramel form by itself. Stir when it starts to brown.
- Then, remove from the heat a few seconds and pour the liquid cream in (watch out for splashing).
- Place back on the heat and stir. When everything is smooth, add the pumpkin puree and agar powder. Let on the heat for 3-5 minutes, stirring constantly.
- When done, pour the pumpkin filling onto the shortbread (in the mold). Make an even layer. Sprinkle some salt flower on top.
- Let cool down completely before making the chocolate topping.
- In a double boiler, melt the dark chocolate.
- Then pour it onto the cold pumpkin filling. Move the whole thing to let the chocolate cover everything.
- Reserve in the fridge.
- When the chocolate is hard, you can remove the rectangle mold and cut the Millionaire in squares.