Gluten-free Shortbread Base
- 1-1/4 cup almond flour
- 1/3 cup soft coconut oil
- 2 tablespoons coconut nectar – see note
- 1/8 teaspoon sea salt
- 14oz. canned pumpkin
- 1/3 cup full-fat coconut milk
- 1/3 cup coconut sugar
- 1/3 cup pitted and packed medjool dates (approx. 6)
- 3 tablespoons maple syrup
- 2 scoops (30 grams) unflavored protein powder
- 1 tablespoon melted coconut oil
- 1 teaspoon gluten-free pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- pinch ground cloves
- Preheat oven to 325F.
To prepare the base:
- Place almond flour and salt in a medium sized bowl. Whisk to combine.
- Add remaining ingredients and mash with a fork until combined.
- Knead with your hands for a couple of seconds. You’ll know it’s perfectly mixed when the dough holds together in a ball.
- Press into a 8×8 square pan and place in the fridge for 20 minutes.
To prepare the pumpkin mousse:
- Place all ingredients in the bowl of your food processor or blender.
- Blend until smooth.
- Pour into prepared base and smooth out with a spoon.
- Bake for 30 minutes in the preheated oven, until the pumpkin edges away from the sides and the top begins to crack just slightly.
- Remove from the oven and place on a cooling rack for a couple of hours, until completely cooled.
- Cover and place in the fridge overnight to set.
- Afterward, cut into squares, top with pecans if desired and enjoy! Will keep in the fridge for up to a week. Do not freeze.
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Feel free to use any type of liquid sweetener for the gluten-free shortbread base. Honey (not vegan), maple syrup, date syrup, yacon syrup, or agave should work.
Nutrition Information Per Serving
- Calories: 170
- Calories from Fat: 94
- Total Fat: 10.4
- Saturated Fat: 8.7 g
- Sodium: 313 mg
- Carbs: 18 g
- Dietary Fiber: 2 g
- Net Carbs: 16 g
- Sugars: 13.6 g
- Protein: 2.6 g