Description
Raspberry Caramel Millionaires Shortbread is a decadent, layered dessert featuring a gluten-free shortbread base, a vibrant raspberry jelly, a creamy cashew caramel, and a rich vegan chocolate topping with optional freeze-dried raspberries. Perfectly sweetened with maple syrup and crafted with vegan ingredients, this treat is ideal for those seeking an indulgent yet dairy-free and gluten-free dessert.
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 using oil or vegan butter, then line the pan with parchment paper to prevent sticking.
- Make the Base Dough: In a food processor, combine the gluten-free flour, ground almonds, vegan butter, pure maple syrup, and sea salt. Process until the mixture comes together into a dough.
- Form and Bake Base: Press the dough evenly into the base of the prepared pan. Smooth the surface with a spatula or flat-bottomed glass, then prick the dough several times with a fork. Bake in the preheated oven for 15-18 minutes, or until slightly browned. Remove and let cool to room temperature.
- Prepare Raspberry Jelly: Place raspberries in a saucepan over medium heat and cook for about 10 minutes until soft and jammy. Transfer to a blender and blend until smooth. Strain the mixture using a sieve to remove seeds and return to the pan. Add pure maple syrup, lemon juice, and agar-agar powder. Bring to a boil, then reduce heat and simmer for 3 minutes, whisking continuously. Remove from heat and let cool slightly for 10 minutes.
- Set Raspberry Jelly Layer: Pour the slightly cooled raspberry jelly evenly over the shortbread base. Place the pan in the freezer for 30 minutes to set the jelly layer firmly.
- Make Salted Caramel: While the jelly sets, add cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt to a food processor. Blitz for several minutes until the caramel is smooth and silky.
- Layer Salted Caramel: Pour the prepared caramel over the set raspberry jelly layer. Spread it evenly with a spatula. Return the pan to the freezer and allow to set for at least 4 hours, preferably overnight.
- Prepare Chocolate Topping: Melt two-thirds of the vegan chocolate over a double boiler until smooth. Remove from heat and stir in the remaining chocolate pieces until fully melted and glossy. Spread the melted chocolate evenly over the caramel layer. Optionally, sprinkle freeze-dried raspberries on top for added texture and flavor. Refrigerate for 15 minutes to allow the chocolate to set.
- Slice and Serve: Warm a sharp knife by placing it in boiling water, then dry it thoroughly. Use the warm knife to gently slice through the layers to create clean cuts. Store the slices in an airtight container in the refrigerator for 3-5 days or freeze for longer storage. Defrost before serving as needed.
Notes
- This recipe is naturally gluten-free and vegan, making it suitable for various dietary preferences.
- Be sure to use a good quality cashew butter and vegan chocolate for best flavor.
- If not gluten-free, plain all-purpose flour can be used instead of gluten-free flour.
- Freeze dried raspberries on top are optional but add a nice crunch and tart flavor.
- For easier slicing, warming the knife before cutting helps create clean, smooth edges.
- Store leftovers in the fridge or freezer to maintain texture and freshness.
Nutrition
- Serving Size: 1 slice (based on 16 slices)
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
