Description
This Raspberry Caramel Millionaires Shortbread is a delicious layered vegan treat featuring a gluten-free almond shortbread base, topped with a fresh raspberry jelly, a creamy salted caramel made from cashew butter, and finished with a rich vegan chocolate topping sprinkled with optional freeze-dried raspberries. Perfect for a decadent dessert that blends tart, sweet, and salty flavors with a satisfying crunchy and silky texture.
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″ square 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 the mixture sticks together to form a dough. Press the dough evenly into the base of the prepared pan and smooth out with a spatula or flat-bottomed glass. Prick the dough several times gently with a fork.
- Bake the shortbread base: Bake the base for 15-18 minutes until it is slightly browned. Remove from the oven and allow it to cool to room temperature completely.
- Make the raspberry jelly: Place fresh raspberries in a saucepan over medium heat and cook for about 10 minutes until jammy. Transfer raspberries to a blender and blitz until smooth. Strain the raspberry puree through a sieve to remove seeds. Return the strained puree to the saucepan and add maple syrup, lemon juice, and agar-agar powder. Bring mixture to a boil, then reduce the heat and simmer for 3 minutes, whisking continuously. Remove from heat and let it cool slightly for about 10 minutes.
- Set the raspberry jelly layer: Pour the warm raspberry jelly evenly over the cooled shortbread base. Place the pan in the freezer and let it set for 30 minutes.
- Prepare the salted caramel: While the jelly sets, add cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt to a food processor. Blend for a few minutes until the caramel is smooth and silky.
- Add the caramel layer: Pour the prepared caramel over the set raspberry jelly and spread it evenly with a spatula. Return the pan to the freezer for a minimum of 4 hours or overnight to fully set.
- Prepare the chocolate topping: Melt two-thirds of the vegan chocolate over a double boiler until smooth. Remove from heat and stir in the remaining third of the chocolate until completely melted and glossy.
- Finish with chocolate layer: Spread the melted chocolate evenly over the set caramel layer. Sprinkle freeze-dried raspberries on top if using. Place the pan in the fridge for 15 minutes to allow the topping to set.
- Slice and serve: To slice, heat a sharp knife in boiling water, wipe it dry, and gently cut through the shortbread, caramel, and chocolate layers. The warmed knife will help create clean cuts. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for longer storage.
Notes
- Use gluten-free flour to make the dessert gluten-free; plain flour can be used otherwise.
- Ensure the shortbread base is completely cooled before adding the raspberry jelly to avoid melting the layers underneath.
- Agar-agar is used as a vegan gelatin substitute to set the raspberry jelly.
- Freezing between layers helps them set properly, ensuring clean layers when sliced.
- If you don’t have a food processor, a strong blender can be used for the dough and caramel.
- Freeze-dried raspberries add texture and a tart finish but are optional.
- Store refrigerated and consume within 3-5 days for best taste and texture.
- Warmer knives make slicing chocolate desserts easier and cleaner.
Nutrition
- Serving Size: 1 slice (1/16th of recipe)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
