Description
A decadent and indulgent vegan Raspberry Caramel Millionaires Shortbread made with a gluten-free almond shortbread base, layered with fresh raspberry jelly, creamy cashew caramel, and topped with rich vegan chocolate and optional freeze-dried raspberries for a burst of tartness.
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 with oil or vegan butter, then line with parchment paper to prevent sticking.
- Make the Shortbread Base: In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Blend until the mixture sticks together forming a dough.
- Press and Bake Base: Evenly press the dough into the prepared pan and smooth it with a spatula or flat-bottomed glass. Prick the dough gently several times with a fork to prevent bubbling.
- Bake Base and Cool: Bake for 15-18 minutes until it is slightly browned. Remove from oven and allow to cool to room temperature.
- Prepare Raspberry Jelly: Place raspberries in a saucepan over medium heat. Cook for about 10 minutes until jammy. Transfer to a blender and blend until smooth. Strain to remove seeds, then return to the pan.
- Add Jelly Ingredients and Simmer: Add maple syrup, lemon juice, and agar-agar powder to the strained raspberry puree. Bring to a boil, then reduce heat and simmer for 3 minutes, whisking continuously. Remove from heat and let cool for 10 minutes.
- Set 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.
- Prepare Salted Caramel: In the food processor, blend cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt until smooth and silky.
- Layer Caramel and Freeze: Pour the caramel evenly over the set jelly layer and smooth the top with a spatula. Freeze the entire dessert for at least 4 hours or overnight for best results.
- Melt Chocolate Topping: Melt two-thirds of the vegan chocolate over a double boiler. Remove from heat and stir in the remaining third of chocolate until completely melted and glossy.
- Spread Chocolate and Garnish: Spread the melted chocolate evenly over the caramel layer. Sprinkle freeze-dried raspberries over the top if desired. Place dessert in the fridge for 15 minutes to let chocolate set.
- Slice and Serve: Heat a sharp knife in boiling water, dry it, and use the warm knife to gently slice through the layers, allowing the heat to melt through for clean cuts.
- Storage: Store slices in an airtight container in the fridge for 3-5 days or freeze unused portions and thaw before serving.
Notes
- Use plain flour instead of gluten-free if gluten is not a concern.
- Heating the knife before slicing ensures clean, smooth cuts through the chocolate layer.
- Freezing after each layer helps to achieve firm, distinct layers and easier cutting.
- Optional freeze-dried raspberries add a crunchy tart contrast to the rich chocolate topping.
- This recipe is vegan and gluten-free when using designated ingredients.
Nutrition
- Serving Size: 1 slice (approximate, based on 16 slices)
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 110 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
