If you’re looking to impress with a decadent but surprisingly manageable treat, this Raspberry Caramel Millionaires Shortbread Recipe is exactly what you need. It’s bursting with layers of buttery shortbread, tart raspberry jelly, creamy salted caramel, and a smooth chocolate topping that just melts in your mouth. I absolutely love how this turns out every single time, and once you try it, I’m sure you’ll want to make it again and again.
Why You’ll Love This Recipe
- Layered Delight: The three distinctive layers each bring something special, creating a perfect symphony of flavors and textures.
- Gluten-Free Friendly: I discovered that swapping in gluten-free flour doesn’t sacrifice any of the shortbread’s buttery crumb.
- Naturally Sweetened: Using maple syrup and fresh raspberries keeps this dessert from being overly sugary while adding depth.
- Make-Ahead Convenience: It holds up well in the fridge or freezer, perfect for prepping ahead without stress.
Ingredients You’ll Need
The ingredients here balance rich and fresh beautifully. Selecting quality vegan butter and ripe raspberries really elevates the final result, so try to pick the freshest you can find!
- Gluten-free all purpose flour: If you’re not gluten-free, plain flour will do just fine and keeps it tender.
- Ground almonds: Adds a lovely nutty texture and moist crumb to the base.
- Vegan butter: I love how it gives richness and that perfect shortbread crumb without dairy.
- Pure maple syrup: Acts as a natural sweetener and pairs well across the layers.
- Sea salt: Just a pinch highlights all the flavors, especially in the caramel.
- Fresh raspberries: Fresh is best for that bright, tangy jelly layer.
- Lemon juice: Adds brightness and balances the sweetness in the raspberry jelly.
- Agar-agar powder: A vegan friendly gelling agent that sets the jelly perfectly.
- Cashew butter: The star in the caramel, making it luxuriously creamy.
- Coconut oil (solid): Helps the caramel set firmly but still tender.
- Full fat canned coconut milk or coconut cream: Adds richness and smooth texture to the caramel.
- Vanilla extract: Warm aroma deepens the caramel flavor.
- Vegan chocolate: I prefer a good quality dark chocolate for the topping – it cuts through the sweetness beautifully.
- Freeze dried raspberries (optional): For a crunchy, tart finish on top that looks gorgeous.
Variations
I love tweaking this recipe depending on what I have on hand or the occasion. Feel free to customize – this dessert is forgiving and tastes great either way.
- Berry Swap: Once, I replaced raspberries with blueberries in the jelly layer – it was just as delicious, with a slightly sweeter tang.
- Nut-Free Option: You can swap almond flour with oat flour and use sunflower seed butter instead of cashew butter if you have nut allergies.
- Chocolate Variations: Adding a sprinkle of sea salt on top of the chocolate before it sets adds a fabulous contrast.
- Extra Crunch: Add chopped nuts between the caramel and chocolate for a delightful texture surprise.
How to Make Raspberry Caramel Millionaires Shortbread Recipe
Step 1: Create the Perfect Shortbread Base
Start by preheating your oven to 175°C (350°F) and lightly greasing an 8″ square pan, then lining it with parchment paper. In a food processor, blend gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until you get a sticky dough. Press this mixture evenly into your pan. I like to smooth it with a flat-bottomed glass, then prick lightly with a fork to let steam escape. Bake it for 15-18 minutes until it’s lightly golden. Let it cool completely before moving on to the next layer.
Step 2: Cook and Set the Raspberry Jelly Layer
In a saucepan, simmer fresh raspberries on medium heat for about 10 minutes until soft and jammy. I like to use a blender to puree them smooth, then strain out the seeds for a silky texture. Return the mixture to the pan with maple syrup, lemon juice, and agar-agar. Bring to a boil, then simmer and whisk for 3 minutes. After it cools for about 10 minutes, pour the jelly gently over the cooled shortbread base. Pop the pan in the freezer for 30 minutes to set firmly.
Step 3: Whip Up the Luxurious Salted Caramel
While the jelly chills, add cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt into the food processor. Blast until silky smooth — this usually takes a couple of minutes. Pour this caramel evenly over the raspberry jelly layer, and smooth it out with a spatula. For best results, pop it back into the freezer for at least 4 hours or, better yet, overnight.
Step 4: Finish with a Gorgeous Chocolate Topping
Gently melt two-thirds of your vegan chocolate using a double boiler. Take it off the heat and stir in the remaining third until smooth and glossy. Spread this delicious chocolate over the set caramel, then sprinkle freeze-dried raspberries on top if you like a bit of extra tart crunch. Finally, chill in the fridge for about 15 minutes to allow the chocolate to set fully.
Step 5: Slice and Serve Like a Pro
To get those perfect, clean slices every time, heat a sharp knife in boiling water, dry it, and cut through slowly — the warm blade glides through the chocolate and caramel layers without cracking. Trust me, this trick makes all the difference! Store your millionaires shortbread in an airtight container in the fridge and enjoy within 3-5 days.
Pro Tips for Making Raspberry Caramel Millionaires Shortbread Recipe
- Use Quality Vegan Butter: It makes all the difference in getting that perfect crumbly base—don’t skimp here.
- Strain Raspberry Jelly Thoroughly: Removing seeds gives a velvety smooth jelly, which looks and tastes more refined.
- Freeze Between Layers: This helps each layer set neatly and prevents mixing or sinking into each other.
- Heat Knife For Slicing: I avoided messy edges by warming the knife before cutting, a simple trick that works wonders every time.
How to Serve Raspberry Caramel Millionaires Shortbread Recipe
Garnishes
I usually top mine with freeze-dried raspberries for a pop of tartness and color contrast. If you want to get fancy, a light dusting of edible gold dust or crushed pistachios adds a festive touch and some extra crunch.
Side Dishes
This shortbread is a dessert star on its own, but I love serving it alongside a simple cup of freshly brewed coffee or a creamy dairy-free latte. For late afternoon treats, pair it with a scoop of coconut or vanilla ice cream.
Creative Ways to Present
For celebrations, I’ve arranged these bars on a rustic wooden board, sprinkled with fresh raspberries and edible flowers, which always impress guests. Cutting them into bite-sized squares on a pretty dish also works well for parties and makes them easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Caramel Millionaires Shortbread keeps beautifully in an airtight container in the fridge for up to 5 days. I find the flavors even deepen after a day, so sometimes I actually wait before digging in!
Freezing
I’ve frozen these shortbreads wrapped tightly in parchment and placed inside a container. They freeze wonderfully for up to 2 months. When you’re ready, just thaw them overnight in the fridge for the best texture retention.
Reheating
Because this dessert is best enjoyed chilled, I usually avoid reheating. However, if you want softened chocolate, leave the slices at room temperature for 15-20 minutes for a softer bite without melting the caramel or jelly layers.
FAQs
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Can I make the Raspberry Caramel Millionaires Shortbread Recipe nut-free?
Absolutely! To keep it nut-free, replace ground almonds with oat flour or gluten-free plain flour and swap cashew butter with sunflower seed butter. The texture will be slightly different but still delicious.
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Is agar-agar necessary for the raspberry jelly?
Yes, agar-agar helps the jelly layer to set firmly, especially since there’s no gelatin in this vegan recipe. If you don’t have agar-agar, you can try substituting with another vegan gelling agent, but the texture might vary.
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Can I use fresh berries other than raspberries?
Definitely! Blueberries, blackberries, or a mix of berries can work beautifully in the jelly layer to add different flavors and colors.
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How do I store leftover Millionaires shortbread?
Store leftovers in an airtight container in the fridge for up to 5 days or freeze them for longer storage. Before slicing again, warm your knife in hot water for neat, clean cuts.
Final Thoughts
This Raspberry Caramel Millionaires Shortbread Recipe is one of those gems I keep coming back to because it hits all the right notes—sweet, tart, salty, crunchy, and smooth. The fact that it’s vegan and gluten-free without sacrificing any indulgence makes it even better. I can’t wait for you to make this in your own kitchen and see all the smiles it brings around your table. Go on, treat yourself and your loved ones—you’ll be so glad you did!
Print
Raspberry Caramel Millionaires Shortbread Recipe
- Prep Time: 40 minutes
- Cook Time: 18 minutes (baking) + 10 minutes (raspberry cooking) + 3 minutes (simmer) + 15 minutes (final chilling)
- Total Time: 4 hours 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Gluten Free
Description
This Raspberry Caramel Millionaires Shortbread is a decadent gluten-free and vegan dessert featuring a buttery shortbread base, a vibrant raspberry jelly layer, a rich cashew caramel, and a smooth vegan chocolate topping. Perfect for those seeking an indulgent treat without dairy or gluten, it’s a delightful combination of tart, sweet, and salty flavors with a luxurious texture.
Ingredients
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 gluten-free flour, ground almonds, vegan butter, pure maple syrup, and sea salt. Process until the mixture sticks together and forms a dough.
- Press and Bake the Base: Evenly press the dough into the prepared pan, smoothing it out with a spatula or flat-bottomed glass. Prick the dough several times gently with a fork. Bake for 15-18 minutes until the edges are lightly browned, then remove and allow to cool to room temperature.
- Cook Raspberry Jelly: Place raspberries in a saucepan and heat over medium heat 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, then return to saucepan. Add maple syrup, lemon juice, and agar-agar powder.
- Simmer Jelly Mixture: Bring the raspberry mixture to a boil, then reduce heat and simmer for 3 minutes, whisking continuously. Remove from heat and let it cool slightly for about 10 minutes.
- Set Jelly Layer: Pour the jelly evenly over the cooled shortbread base. Place the pan in the freezer for 30 minutes to let the jelly set firmly.
- Prepare Salted Caramel: In a food processor, combine cashew butter, maple syrup, solid coconut oil, canned coconut milk or cream, vanilla extract, and sea salt. Blitz until smooth and silky.
- Spread Caramel: Pour the caramel over the set raspberry jelly layer and use a spatula to spread it evenly. Return the pan to the freezer for a minimum of 4 hours or overnight to fully set.
- Melt and Spread Chocolate: Melt two-thirds of the vegan chocolate over a double boiler. Remove from heat and stir in the remaining third until fully melted and smooth. Spread the melted chocolate over the set caramel layer in an even layer. Optionally, sprinkle freeze-dried raspberries on top. Refrigerate for 15 minutes to set.
- Slice and Serve: To slice, heat a sharp knife in boiling water, then dry and use it to cut through the chocolate and layers smoothly. Store slices in an airtight container in the fridge for 3-5 days or freeze for longer storage.
Notes
- Ensure the pan is well lined with parchment for easy removal of the shortbread bars.
- Freezing the jelly and caramel layers helps to achieve clean, firm layers that slice easily.
- Heating the knife before slicing helps cut through the firm chocolate topping neatly without cracking.
- Use vegan chocolate to keep this recipe fully plant-based.
- Freeze dried raspberries on top add a vibrant color and tart crunch but are optional.
- Allow sufficient chilling time, especially for the caramel layer to set properly.
- This recipe is naturally gluten-free and vegan, making it suitable for those with those dietary preferences.
Nutrition
- Serving Size: 1 slice (approx. 1/16th of the recipe)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
