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
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 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
