Gluten-Free Vegan Pumpkin Millionaire's Shortbread
Ingredients
Crust
- 145g white rice flour
- 16g cornstarch
- 2g salt
- 25g cold water
- 100g white almond butter
- 50g sugar
Filling
- 90g sugar
- 1 tsp water
- 1 tbsp maple syrup
- 20cl liquid cream
- 150g pumpkin puree
- fleur de sel
Top
- 200g dark chocolate
Preparation
Preheat the oven to 180°C
Mix all crust ingredients together, press into a lined baking tin, and bake for 15-20 minutes until golden
For the filling, in a saucepan, combine sugar, water, and maple syrup. Cook until caramelized, then add cream, pumpkin puree, and fleur de sel. Cook until thickened and pour over the cooled crust
Melt the dark chocolate and spread it over the filling
Refrigerate until set, then cut into bars and serve