Description
Raspberry Caramel Millionaires Shortbread is a decadent, gluten-free, and vegan dessert featuring a crispy almond and gluten-free flour shortbread base, a tangy raspberry jelly layer, creamy cashew salted caramel, and a rich vegan chocolate topping with optional freeze-dried raspberries for an elegant finish.
Ingredients
Scale
Base
- 1 cup (125 g) gluten-free all purpose flour (use plain flour if not gluten-free)
- 1 cup (112 g) ground almonds
- 4 tablespoons (60 g) vegan butter
- 2 tablespoons (30 ml) pure maple syrup
- ¼ teaspoon (1.25 g) sea salt
Raspberry Jelly
- 4 cups (480 g) fresh raspberries
- ¼ cup (60 ml) pure maple syrup
- 1 tablespoon (15 ml) lemon juice
- 2 ½ teaspoons (12.5 g) agar-agar powder
Salted Caramel
- 1 cup (256 g) cashew butter
- ¾ cup (177 ml) pure maple syrup
- 4 tablespoons (60 g) coconut oil, solid
- 2 tablespoons (30 g) full fat canned coconut milk or coconut cream
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) sea salt
Topping
- 7 oz (200 g) vegan chocolate
- ¼ cup (30 g) freeze dried raspberries (optional)
Instructions
- Prepare the base. Preheat your oven to 175°C (350°F). Lightly grease the base and sides of an 8-inch square pan with oil or vegan butter, then line it with parchment paper. In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until a dough forms. Press the dough evenly into the pan, smooth out with a spatula, and prick it several times with a fork. Bake for 15-18 minutes until slightly browned, then let cool to room temperature.
- Make the raspberry jelly. Place fresh raspberries in a saucepan over medium heat and cook for about 10 minutes until jammy. Transfer to a blender and blitz until smooth. Strain the puree through a sieve to remove seeds, then return to the pan. Add maple syrup, lemon juice, and agar-agar powder. Bring to a boil, then reduce heat and simmer while whisking continuously for 3 minutes. Remove from heat and let cool for 10 minutes.
- Set the jelly layer. Pour the cooled raspberry jelly evenly over the shortbread base. Place the pan in the freezer and let the jelly set for 30 minutes.
- Prepare the salted caramel. In a food processor, combine cashew butter, maple syrup, solid coconut oil, full-fat canned coconut milk or coconut cream, vanilla extract, and sea salt. Blitz for a few minutes until silky smooth. Pour the caramel evenly over the set jelly layer and use a spatula to smooth the surface.
- Freeze the caramel layer. Return the pan to the freezer and let the caramel set for at least 4 hours or overnight for best results.
- Make the chocolate topping. Melt two-thirds of the vegan chocolate over a double boiler. Remove from heat and stir in the remaining third until completely melted. Spread the melted chocolate evenly over the set caramel layer. Optionally, sprinkle freeze-dried raspberries on top. Place in the refrigerator for 15 minutes to set the chocolate.
- Slice and serve. Heat a sharp knife by placing it in boiling water, then wipe dry before slicing the shortbread bars. The warm knife helps to cut cleanly through the layers. Store the slices in an airtight container in the fridge for 3-5 days or freeze for longer storage.
Notes
- This recipe is naturally gluten-free and vegan.
- Pressing the base evenly and pricking it helps ensure even baking and texture.
- Agar-agar sets rapidly; whisk continuously to prevent clumps.
- Let each layer set fully before adding the next for clean layers.
- Using a warm knife for slicing prevents cracking the chocolate topping.
- Freeze any leftovers for longer storage, then defrost in the fridge before serving.
- Substitute plain flour for gluten-free flour if gluten is not a concern.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
