Description
A deliciously rich and indulgent Raspberry Caramel Millionaires Shortbread made with a gluten-free shortbread base, fresh raspberry jelly, creamy cashew caramel, and finished with a smooth vegan chocolate topping. This vegan and gluten-free treat is perfect for special occasions or as a decadent snack.
Ingredients
Scale
Shortbread Base
- 1 cup gluten-free all purpose flour (or plain flour if not gluten-free)
- 1 cup ground almonds
- 4 tablespoons vegan butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
Raspberry Jelly Layer
- 4 cups fresh raspberries
- ¼ cup pure maple syrup
- 1 tablespoon lemon juice
- 2 ½ teaspoons agar-agar powder
Cashew Caramel Layer
- 1 cup cashew butter
- ¾ cup pure maple syrup
- 4 tablespoons coconut oil (solid)
- 2 tablespoons full fat canned coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Chocolate Topping
- 7 oz vegan chocolate
- ¼ cup freeze dried raspberries (optional)
Instructions
- Prepare the Oven and Pan: 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 to prevent sticking.
- Make Shortbread Dough: In your food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until the ingredients stick together and form a cohesive dough.
- Press Dough into Pan: Evenly press the dough into the base of the prepared pan and smooth it out with a spatula or flat-bottomed glass. Use a fork to gently prick the dough several times to prevent bubbling during baking.
- Bake the Base: Bake the shortbread base for 15-18 minutes until it is lightly browned. Remove from the oven and allow to cool completely to room temperature before adding the next layers.
- Prepare Raspberry Jelly: Place raspberries in a saucepan and heat over medium heat for about 10 minutes until the berries break down and become jammy. Transfer to a blender and blitz until smooth. Strain the mixture through a sieve to remove seeds, then return to the pan.
- Add Jelly Ingredients and Simmer: Add maple syrup, lemon juice, and agar-agar powder to the raspberry puree. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes while whisking continuously. Remove from heat and allow to cool slightly for about 10 minutes.
- Set Raspberry 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 the jelly is set.
- Prepare Cashew Caramel: In the food processor, combine the cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt. Blitz until the mixture is smooth, silky, and creamy.
- Add Caramel Layer: Pour the cashew caramel evenly over the set raspberry jelly layer. Use a spatula to smooth it into an even layer. Return the pan to the freezer for at least 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 completely melted and glossy. Spread the melted chocolate evenly over the set caramel layer and sprinkle with freeze-dried raspberries if using.
- Chill to Set Chocolate: Place the pan in the fridge for 15 minutes to allow the chocolate to firm up.
- Slice and Serve: To cut, heat a sharp knife by placing it in boiling water, then wipe dry and gently slice through the layers. The heat helps the knife glide smoothly through the chocolate and caramel without cracking.
- Store: Store the millionaire shortbread slices in an airtight container in the fridge for 3-5 days. You can also freeze leftovers and thaw before serving.
Notes
- To ensure the best texture, use fully cooled shortbread base before layering the jelly.
- Freeze-dried raspberries add a lovely crunch and tartness but are optional.
- Use a high-quality vegan chocolate for optimal flavor and smooth melting.
- The recipe is naturally gluten-free if gluten-free flour is used; substitute with plain flour if gluten is not a concern.
- Heating the knife between cuts prevents cracking and ensures clean slices.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Freezing, Melting
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 square (approx. 1/16th of recipe)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: millionaires shortbread, vegan dessert, gluten-free dessert, raspberry caramel shortbread, vegan caramel, cashew caramel, raspberry jelly, vegan chocolate dessert
