Description
This Raspberry Caramel Millionaires Shortbread is a decadent vegan and gluten-free dessert featuring a buttery almond and flour base, a tart and smooth raspberry jelly layer, topped with a rich cashew caramel and a glossy vegan chocolate layer. Finished with optional crunchy freeze-dried raspberries, this indulgent treat combines multiple textures and flavors for a show-stopping sweet perfect for any occasion.
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) solid coconut oil
- 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 a square 8″ pan with oil or vegan butter, then line with parchment paper. In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until ingredients stick together to form a dough. Press the dough evenly into the pan, smooth it with a spatula or flat-bottomed glass, and prick the surface gently several times with a fork. Bake for 15-18 minutes or until slightly browned. Let cool to room temperature.
- Make the raspberry jelly: Place fresh raspberries in a saucepan over medium heat and cook for about 10 minutes, stirring occasionally until they become jammy. Transfer the mixture to a blender and blitz until smooth. Sieve the puree to remove seeds and return it to the saucepan. Add maple syrup, lemon juice, and agar-agar powder. Bring to a boil, then reduce to a simmer and whisk continuously for 3 minutes. Remove from heat and let cool slightly for about 10 minutes. Pour the jelly evenly over the cooled shortbread base and freeze for 30 minutes to set.
- Prepare the caramel layer: While the jelly sets, combine cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt in a food processor. Blend for a couple of minutes until smooth and silky. Pour the caramel on top of the set raspberry jelly and spread evenly with a spatula. Return to the freezer and set for at least 4 hours or overnight for best results.
- Finish with chocolate topping: Melt two-thirds of the vegan chocolate over a double boiler. Remove from heat and stir in the remaining chocolate until completely melted and smooth. Spread the melted chocolate evenly over the set caramel layer using a spatula. Sprinkle with freeze-dried raspberries if desired. Place in the fridge for about 15 minutes to allow the chocolate to set.
- Slice and store: To cut, warm a sharp knife by placing it in boiling water, then dry thoroughly before slicing. The heated knife will help create clean slices by gently melting through the layers. Store the shortbread in an airtight container in the fridge for 3-5 days or freeze unused portions and defrost as needed.
Notes
- Use gluten-free flour to keep this recipe gluten-free or substitute with plain flour if not needed.
- Freeze-dried raspberries add a lovely crunch and tartness but are optional.
- Ensure the caramel layer is fully set before adding the chocolate topping for neat layers.
- Heating the knife before slicing creates clean cuts without cracking the chocolate.
- Freezing the bars makes slicing easier and extends shelf life.
- This recipe is vegan and dairy-free, making it suitable for those avoiding animal products.
Nutrition
- Serving Size: 1 slice (based on 16 servings)
- Calories: 320
- Sugar: 18g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
