Description
This Raspberry Caramel Millionaires Shortbread is a decadent gluten-free and vegan dessert featuring a crisp almond and coconut base, a vibrant homemade raspberry jelly layer, a creamy salted cashew caramel, and a rich vegan chocolate topping. Perfectly balanced in flavors and textures, it’s a luscious treat ideal for special occasions or whenever you crave a sweet indulgence.
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 a square 8″ pan with some oil or vegan butter, then line with parchment paper.
- Make the dough: In your food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the mixture sticks together to form a dough.
- Form the base: Evenly press the dough into the base of the prepared pan and smooth it out with a spatula or a flat-bottomed glass. Prick the dough several times gently with a fork to prevent bubbling.
- Bake the base: Bake for 15-18 minutes until slightly browned. Remove from oven and allow to cool to room temperature.
- Prepare the raspberry jelly: Add fresh raspberries to a saucepan and heat on medium for about 10 minutes until they become jammy. Transfer to a blender and blitz until smooth. Strain the mixture through a sieve to remove seeds and return to the saucepan.
- Cook the jelly: Add maple syrup, lemon juice, and agar-agar powder to the strained raspberry purée. Bring 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 the raspberry layer: Pour the raspberry jelly evenly over the cooled shortbread base. Place the pan in the freezer for 30 minutes to allow the jelly to set properly.
- Make the salted caramel: Combine cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt in the food processor. Blitz until the mixture is smooth and silky.
- Assemble caramel layer: Pour the caramel evenly over the set raspberry layer and spread with a spatula. Return to the freezer for at least 4 hours or preferably overnight to set firmly.
- Prepare the chocolate topping: Melt two-thirds of the vegan chocolate over a double boiler, removing from heat once melted. Stir in the remaining chocolate until fully melted and smooth.
- Apply chocolate topping: 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 set the chocolate.
- Slice and store: To slice, heat a sharp knife in boiling water, wipe it dry, and gently cut through the slices allowing the heat to ease the cuts. Store the slices in an airtight container in the fridge for 3-5 days or freeze any leftovers for longer storage.
Notes
- Use gluten-free all purpose flour to keep the recipe gluten-free or plain flour if gluten is not a concern.
- Agar-agar is a vegan gelatin substitute that helps the raspberry jelly set firmly.
- Freezing layers helps to achieve clean cuts and ensures proper setting of each layer.
- Heating the knife before slicing chocolate-topped bars results in smoother, cleaner edges.
- You can substitute vegan chocolate with your preferred type, just ensure it melts smoothly for the topping.
- Store the shortbread in the fridge to maintain freshness or freeze for longer preservation.
Nutrition
- Serving Size: 1 slice (approx. 1/16th of the recipe)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
