There is something utterly irresistible about a treat that combines crisp, buttery shortbread with luscious, tangy raspberry jelly, creamy salted caramel, and a rich chocolate topping. The Raspberry Caramel Millionaire’s Shortbread Recipe is a spectacular dessert that offers layers of texture and flavor in every bite. Whether you’re making it for a special occasion or just indulging your sweet tooth, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet each one plays a crucial role in creating the perfect balance of taste, texture, and color in the Raspberry Caramel Millionaire’s Shortbread Recipe. From the ground almonds adding a delicate nuttiness to the vibrant fresh raspberries that bring a burst of freshness, let’s explore what you’ll need.
- Gluten-free all-purpose flour (1 cup / 125 g): For a tender, crisp base; use plain flour if gluten isn’t a concern.
- Ground almonds (1 cup / 112 g): Adds moistness and a rich, nutty flavor to the shortbread.
- Vegan butter (4 tablespoons / 60 g): Provides that essential buttery richness and helps bind the base.
- Pure maple syrup (2 tablespoons for base, plus more for jelly and caramel): A natural sweetener that infuses the layers with warmth and depth.
- Sea salt (1/4 teaspoon for base, 1 teaspoon for caramel): Balances sweetness and highlights flavors wonderfully.
- Fresh raspberries (4 cups / 480 g): The star ingredient for a vibrant, tangy jelly layer.
- Lemon juice (1 tablespoon / 15 ml): Adds a subtle zing that brightens the raspberry jelly.
- Agar-agar powder (2 1/2 teaspoons / 12.5 g): A plant-based gelatin alternative that sets the raspberry jelly perfectly.
- Cashew butter (1 cup / 256 g): Provides a creamy base for the decadent salted caramel layer.
- Coconut oil (4 tablespoons / 60 g): Helps solidify the caramel and adds a mild tropical note.
- Full-fat canned coconut milk (2 tablespoons / 30 g): Makes the caramel ultra-smooth and luscious.
- Vanilla extract (1 teaspoon / 5 ml): Rounds out the caramel with a sweet, aromatic touch.
- Vegan chocolate (7 oz / 200 g): The final layer that seals in all the deliciousness with a glossy, rich finish.
- Freeze-dried raspberries (1/4 cup / 30 g) – optional: For a bright, crunchy garnish adding an extra raspberry punch.
How to Make Raspberry Caramel Millionaire’s Shortbread Recipe
Step 1: Prepare the Shortbread Base
Start by preheating your oven to 350°F (175°C) and greasing an 8-inch square pan lined with parchment paper. In a food processor, blend gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until a dough forms. Press this dough evenly into your pan and prick it gently with a fork to prevent bubbles. Bake for 15 to 18 minutes until the edges are a lovely light brown. Let it cool completely to set the foundation for the rest of the layers.
Step 2: Make the Raspberry Jelly
While the base cools, cook the fresh raspberries in a saucepan over medium heat until they turn soft and jammy, about 10 minutes. Blend the softened fruit until smooth, then strain to remove seeds—this step gives your jelly a silky texture. Return the mixture back to the pan, stir in maple syrup, lemon juice, and agar-agar powder, and bring to a boil. Reduce heat and simmer for three minutes while whisking constantly. Once cooled for 10 minutes, pour the jelly evenly over your shortbread base and freeze for 30 minutes to help it set firmly.
Step 3: Prepare the Salted Caramel
This salted caramel is incredibly indulgent yet perfectly balanced. Blend the cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt in your food processor until completely smooth. Spread this luscious caramel evenly over the chilled raspberry jelly. Freeze the whole thing for at least 4 hours or overnight to let the caramel firm to just the right consistency for slicing.
Step 4: Add the Chocolate Topping
Melt two-thirds of your vegan chocolate in a double boiler, being careful not to overheat. Remove from the heat and stir in the remaining chocolate pieces until perfectly smooth and glossy. Pour this chocolate layer over the caramel and sprinkle freeze-dried raspberries on top if you’re feeling fancy. Pop the pan into the refrigerator for 15 minutes until the chocolate sets into a luxurious, crunchy finish.
Step 5: Slice and Serve
Using a sharp knife warmed in hot water, slice the shortbread into 16 equal pieces. Wipe the knife clean between cuts for flawless edges. Store leftovers in an airtight container in the fridge for up to five days, or freeze for longer storage. Each slice reveals those luscious layers that make this treat unforgettable.
How to Serve Raspberry Caramel Millionaire’s Shortbread Recipe
Garnishes
Adding a delicate garnish can elevate your presentation and add an extra pop of flavor. Try sprinkling a few freeze-dried raspberries or edible flowers on top for a colorful contrast. A dusting of powdered sugar or a light drizzle of melted chocolate over each slice also complements the rich layers beautifully.
Side Dishes
This indulgent shortbread pairs wonderfully with simple accompaniments like freshly whipped coconut cream or a scoop of vegan vanilla ice cream. For a fresh touch, serve slices alongside a handful of mixed berries or a small glass of chilled raspberry iced tea to continue the fruity theme.
Creative Ways to Present
For a wow factor at your next gathering, serve your Raspberry Caramel Millionaire’s Shortbread Recipe on a slate board or a glass platter adorned with scattered freeze-dried raspberries. You could also cut smaller bite-sized squares and serve them on cocktail sticks as an elegant party treat anyone can enjoy without utensils.
Make Ahead and Storage
Storing Leftovers
This shortbread keeps beautifully in an airtight container in your refrigerator for up to five days. Storing it properly ensures the layers remain firm and the flavors stay fresh, so you can enjoy every slice as if it were freshly made.
Freezing
If you want to make this dessert in advance or save leftovers longer, freezing is your best friend. Wrap the shortbread tightly in plastic wrap and foil, or store slices in a freezer-safe container. It will keep well for up to 2 months, letting you enjoy this delicious treat anytime.
Reheating
No need to thaw extensively before enjoying. Simply leave the slices in the fridge for 15-20 minutes to soften slightly or enjoy straight from the freezer if you like a firmer, cooler bite. Avoid microwaving as it can melt the chocolate unevenly and affect the texture of the caramel.
FAQs
Can I use regular flour instead of gluten-free?
Absolutely! If gluten isn’t an issue, regular plain flour works perfectly in this recipe and will result in a classic shortbread texture that’s slightly more tender.
Is agar-agar necessary for the raspberry jelly?
Yes, agar-agar is the key to setting the jelly layer without gelatin. It’s a plant-based alternative that gives a firm, sliceable jelly while keeping the recipe vegan.
Can I substitute cashew butter for another nut butter?
While cashew butter creates a creamy, mild caramel, almond or sunflower seed butter can work as alternatives but may slightly change the flavor and texture.
How do I ensure smooth, glossy chocolate topping?
The double boiler melting method and stirring in the remaining unmelted chocolate helps temper the chocolate, giving you that perfect smooth, shiny finish that sets beautifully.
Can I make this recipe nut-free?
Modifying this recipe to be nut-free is tricky because of the ground almonds and cashew butter, but you could experiment with oat flour for the base and sunflower seed butter for the caramel, though the flavor and texture will be different.
Final Thoughts
The Raspberry Caramel Millionaire’s Shortbread Recipe is a showstopper that doesn’t just look incredible but tastes heavenly, marrying tart raspberries, silky caramel, and rich chocolate in one delightful bite. Give yourself the gift of making this at home—you’ll be amazed at how the simple ingredients come together to create such magic, and everyone you share it with will be asking for more.
Print
Raspberry Caramel Millionaire’s Shortbread Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Raspberry Caramel Millionaire’s Shortbread is a decadent vegan treat featuring a gluten-free shortbread base topped with a vibrant raspberry jelly, a creamy salted caramel layer made from cashew butter, and a rich vegan chocolate topping. Perfect for special occasions or indulgent afternoon tea, this dessert combines fresh, natural ingredients with a luscious, layered texture.
Ingredients
Shortbread Base
- 1 cup (125 g) gluten-free all-purpose flour (or 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
- 1/4 teaspoon (1.25 g) sea salt
Raspberry Jelly
- 4 cups (480 g) fresh raspberries
- 1/4 cup (60 ml) pure maple syrup
- 1 tablespoon (15 ml) lemon juice
- 2 1/2 teaspoons (12.5 g) agar-agar powder
Salted Caramel
- 1 cup (256 g) cashew butter
- 3/4 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
Chocolate Topping
- 7 oz (200 g) vegan chocolate
- 1/4 cup (30 g) freeze-dried raspberries (optional)
Instructions
- Prepare the Shortbread Base: Preheat your oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper. In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Pulse until the mixture forms a dough. Press the dough evenly into the base of the prepared pan and prick with a fork. Bake for 15-18 minutes or until lightly browned. Allow the base to cool completely at room temperature.
- Make the Raspberry Jelly: In a saucepan over medium heat, cook the raspberries for 10 minutes until soft and jammy. Blend the cooked raspberries until smooth and strain to remove seeds. Return the strained mixture to the saucepan. Add the maple syrup, lemon juice, and agar-agar powder. Bring to a boil, then reduce the heat and simmer for 3 minutes, whisking continuously. Let cool for 10 minutes. Pour the jelly over the cooled shortbread base and freeze for 30 minutes to set.
- Prepare the Salted Caramel: In a food processor, blend the cashew butter, maple syrup, coconut oil, coconut milk, vanilla extract, and sea salt until smooth. Spread the salted caramel evenly over the raspberry jelly layer. Freeze for at least 4 hours or overnight to allow the caramel to firm up.
- Add the Chocolate Topping: Melt two-thirds of the chocolate in a double boiler. Remove from heat and stir in the remaining chocolate until smooth. Spread the melted chocolate over the caramel layer and optionally sprinkle freeze-dried raspberries on top. Refrigerate for 15 minutes or until the chocolate has fully set.
- Slice and Serve: Use a sharp knife dipped in hot water to slice the shortbread into 16 slices. Wipe the knife clean between cuts for neat edges. Store the slices in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Notes
- For a gluten-free version, ensure that you use a certified gluten-free flour blend.
- If you do not have agar-agar, you can try substituting with gelatin, but this will make the recipe non-vegan.
- Freeze-dried raspberries on top add a lovely texture and extra tartness, but they are optional.
- Use a sharp knife warmed in hot water for cleaner, neater cuts between slices.
- Store the shortbread in the refrigerator to keep the layers firm, especially the caramel and chocolate topping.
- This dessert can be frozen for up to one month—thaw in the fridge before serving.
