Description
This Raspberry Caramel Millionaires Shortbread is a decadent gluten-free and vegan dessert combining a buttery shortbread base, a tangy raspberry jelly layer, a creamy salted caramel topping made from cashew butter, and a rich vegan chocolate finish. Perfect for those who love a luxurious treat with layers of flavor and textures.
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
- Preheat and Prepare Pan: 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 for easy removal.
- Make the Shortbread Base: In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until the mixture comes together into a dough.
- Press and Bake Base: Evenly press the dough into the prepared pan, smoothing with a spatula. Prick the surface gently with a fork to prevent bubbles. Bake for 15-18 minutes until slightly browned, then cool completely to room temperature.
- Cook Raspberry Jelly: Heat fresh raspberries in a saucepan over medium heat for about 10 minutes until they soften and become jammy. Transfer to a blender and blend until smooth. Strain through a sieve to remove seeds, then return to the pan. Add maple syrup, lemon juice, and agar-agar powder.
- Simmer Jelly: Bring the raspberry mixture to a boil, then reduce heat and simmer for 3 minutes while whisking continuously. Remove from heat and let cool for about 10 minutes.
- Set Jelly Layer: Pour the slightly cooled jelly evenly over the cooled shortbread base. Place the pan in the freezer and chill for 30 minutes until set.
- Prepare Salted Caramel: In the food processor, blend cashew butter, maple syrup, solid coconut oil, full-fat coconut milk or cream, vanilla extract, and sea salt until smooth and silky.
- Add Caramel Layer: Spread the caramel evenly over the set raspberry jelly layer using a spatula. Return the pan to the freezer and chill for at least 4 hours or overnight until firm.
- Melt Chocolate Topping: Melt two-thirds of the vegan chocolate over a double boiler. Once melted, remove from heat and stir in the remaining chocolate until fully melted and glossy.
- Apply Chocolate and Garnish: Spread the melted chocolate evenly over the caramel layer. Sprinkle freeze-dried raspberries on top if desired. Place the pan in the fridge for 15 minutes to set the chocolate.
- Slice and Serve: Heat a sharp knife by dipping it into boiling water and drying it. Use the hot knife to cut through the layered shortbread smoothly. Store the slices in an airtight container in the fridge for 3-5 days, or freeze for longer preservation.
Notes
- Use gluten-free flour to keep the recipe gluten-free, or regular plain flour otherwise.
- Ensure the coconut oil is solid for the caramel to achieve the correct texture.
- Heating the knife helps make cleaner cuts through the chocolate topping.
- Freezing the dessert overnight improves set and ease of slicing.
- This dessert is vegan and gluten-free by design, suitable for dairy-free and plant-based diets.
Nutrition
- Serving Size: 1 slice (1/16 of recipe)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
