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
Scale
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.
