Description
This Raspberry Caramel Millionaires Shortbread is a decadent, vegan, and gluten-free layered dessert featuring a crisp almond and flour base, a tangy raspberry jelly, a smooth salted caramel cashew layer, and a rich vegan chocolate topping. Perfect as a fancy treat or for special occasions, this no-bake indulgence combines fruity, salty, and sweet flavors with delightful textures.
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
- Prepare the base dough: Preheat your oven to 175°C (350°F). Lightly grease an 8″ square baking pan and line it with parchment paper. In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the mixture forms a sticky dough.
- Form and bake the base: Press the dough evenly into the prepared pan with a spatula or flat-bottomed glass. Prick the surface gently several times with a fork. Bake for 15-18 minutes until slightly browned. Remove from the oven and let it cool to room temperature.
- Make raspberry jelly: Place fresh raspberries in a saucepan over medium heat and cook for about 10 minutes until jammy. Transfer to a blender and puree until smooth. Strain through a sieve to remove seeds. Return the puree to the pan and add maple syrup, lemon juice, and agar-agar powder. Bring to a boil, then lower heat and simmer for 3 minutes while whisking continuously. Remove from heat and let cool slightly for 10 minutes.
- Set the raspberry jelly layer: Pour the cooled jelly evenly over the baked shortbread base. Place the pan in the freezer for 30 minutes to set.
- Prepare salted caramel: While the jelly sets, combine cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt in a food processor. Blend for a couple of minutes until smooth and silky.
- Spread caramel layer: Pour the smooth caramel on top of the set raspberry jelly layer. Use a spatula to distribute evenly. Return the pan to the freezer for at least 4 hours, or preferably overnight, to fully set.
- Melt and temper chocolate: Melt two-thirds of the vegan chocolate over a double boiler until smooth. Remove from heat, then stir in the remaining third of chocolate until fully melted and tempered.
- Add chocolate topping: Spread the melted and tempered chocolate evenly over the set caramel layer. Sprinkle freeze-dried raspberries on top if using. Refrigerate for 15 minutes to firm up the chocolate.
- Slice and serve: To cut, warm a sharp knife by placing it briefly in boiling water, dry it, and gently slice the shortbread, allowing the warm blade to cut smoothly through the layers.
- Storage: Store finished slices in an airtight container in the refrigerator for 3-5 days, or freeze portions and defrost as desired.
Notes
- Use gluten-free flour to keep this recipe gluten-free, or plain flour if gluten is not a concern.
- Freezing between layers is essential to ensure clean, distinct layers and proper setting.
- Heating the knife before slicing prevents cracking and allows smooth cutting.
- Cashew butter provides a creamy texture for the caramel; avoid substitutions for best results.
- Freeze-dried raspberries on top are optional but add a vibrant flavor and color contrast.
- Overnight freezing helps the caramel layer set perfectly before adding the chocolate topping.
Nutrition
- Serving Size: 1 slice (1/16th of recipe)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 125 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
