Pumpkin Pie Millionaire’s Shortbread with MIA Chocolate (Gluten-Free, Paleo, Vegan)


Created by Georgie who runs the brilliant food, health and wellness blog Greens of the Stone Age – these Pumpkin Pie Millionaire’s Shortbread are the ultimate melt-in-the-mouth treat for the discerning food lover. For more of Georgie’s amazing recipes, check her out at www.greensofthestoneage.com

Prep time: 45 mins
Cook time: 1 hour
Total time: 1 hour 45 mins
Serves: 16


For the Shortbread:
70g coconut flour
40g ground almonds
20g arrowroot powder (can be subbed for corn, sweet potato, or tapioca starch)
30g coconut sugar
20g xylitol or erythritol and stevia blend (sub for 30g coconut sugar if needed)
1 tsp vanilla extract
¼ tsp sea salt
125g grass-fed organic butter or organic palm shortening (cubed, room temperature)

For the condensed milk:
2 tins/800ml full fat coconut milk (preferably free from gums/additives)
⅓ cup agave nectar/coconut nectar/maple syrup/raw honey
⅓ cup xylitol/erythritol (can be replaced with agave/maple syrup)

For the pumpkin pie spice mix:
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
¾ tsp allspice

For the pumpkin pie caramel:
400g coconut condensed milk (see above recipe)
¾ cup/200g tinned pumpkin puree
120g grass-fed organic butter or organic palm shortening
30g xylitol or erythritol
1 tbsp agave nectar/coconut nectar/maple syrup/raw honey
¼ tsp sea salt
1-3 tsp Raw Nice Dunaliella Salina powder or Carrot Powder (optional for colour)

For the chocolate topping:
200g MIA 75% Dark Chocolate

• Line a loose-based brownie tin (20cm/8″x 20cm/8″x 6cm/1.5″) with greaseproof non-stick paper and set to one side.
• Sift together the ground almonds, coconut flour, and arrowroot powder into a large mixing bowl. Add your sea salt, xylitol, agave, and vanilla extract and stir until combined. Rub in your softened butter/shortening until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into your lined tin in a nice even layer. Place your shortbread into the freezer for a for 10 minutes until firm.
• Whilst your shortbread is in the freezer pre-heat your oven to 170°C/325°F/gas 3. If using a fan assisted oven set it to 150°C.
• Remove the shortbread from the freezer and prick with a fork. Place onto the middle shelf of the oven and bake for 20 minutes until a light golden brown colour. Remove and leave to cool completely in the tin.
• Now it’s time to make your condensed milk. Place your coconut milk, agave nectar, and xylitol (if using) into a medium heavy bottomed pan. Place on a low heat and bring to a simmer.
• Gently simmer for 30-40 minutes until the coconut milk has darkened and thickened, stirring occasionally. The mixture should have reduced by roughly half. Leave to cool in the pan at room temperature.
• Whilst your condensed milk is cooking stir together the ingredients for the pumpkin pie spice mix and set to one side.
• Once cooled add your remaining caramel ingredients, except for the Dunaliella Salina powder, into the condensed milk and whisk until combined.
• Place on a low heat until the sugar has dissolved then up to a medium heat and bring to the boil.
• Reduce the heat and simmer, stirring continuously, for about 15-20 minutes or until the mixture has thickened.
• Whisk in your Dunaliella Salina powder if using then pour over the shortbread and leave to cool completely.
• Once your caramel has cooled combine your MIA chocolate in a double boiler, be sure that the water doesn’t touch the bottom of the bowl, and melt the chocolate.
• Leave to cool for 5 minutes before pouring over the caramel layer. Cool completely then freeze for 15 minutes until firm.
• Using a hot, wet knife score lines into the set chocolate until it breaks through to the caramel. Wipe your knife using a clean damp cloth and carefully slice through to the base. be sure to wipe your knife clean after every cut. Make sure you slice whilst still in the tin then remove your slices carefully. Store in an airtight container for up to 5 days within the refrigerator.
If your caramel splits and becomes oily, it’s likely that there was a sudden change in temperature. Make sure every ingredient is added at the start of the caramel being heated. This can be fixed however by whisking in a tsp of boiling hot water at a time or ¼-1/2 tsp xanthan gum. Be sure to whisk rapidly until incorporated.

*All cup measurements used are UK cup measurements and so 1 cup = 250ml.