Description
This Raspberry Caramel Millionaires Shortbread is a decadent vegan and gluten-free dessert featuring a buttery shortbread base, a vibrant raspberry jelly layer, and a luscious cashew caramel topping, all coated with rich vegan chocolate and finished with optional freeze-dried raspberries for a delightful crunch. Perfect for special occasions or a luxurious treat.
Ingredients
Scale
Shortbread Base
- 1 cup gluten-free all purpose flour (use plain flour if not gluten-free)
- 1 cup ground almonds
- 4 tablespoons vegan butter
- 2 tablespoons pure maple syrup
- ¼ teaspoon sea salt
Raspberry Jelly
- 4 cups fresh raspberries
- ¼ cup pure maple syrup
- 1 tablespoon lemon juice
- 2 ½ teaspoons agar-agar powder
Cashew Caramel
- 1 cup cashew butter
- ¾ cup pure maple syrup
- 4 tablespoons coconut oil (solid)
- 2 tablespoons full fat canned coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
Chocolate Topping
- 7 oz vegan chocolate
- ¼ cup freeze dried raspberries (optional)
Instructions
- Prepare the oven and 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 it with parchment paper for easy removal.
- Make the shortbread dough: In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until the mixture sticks together, forming a dough.
- Press and bake the base: Press the dough evenly into the base of the prepared pan and smooth the surface with a spatula or flat-bottomed glass. Prick the dough with a fork gently in several spots. Bake for 15-18 minutes until the shortbread is lightly browned, then allow it to cool to room temperature.
- Cook and blend raspberry jelly: Place fresh raspberries in a saucepan over medium heat and cook for about 10 minutes until they become jammy. Transfer to a blender and blitz until smooth. Sieve to remove seeds and return the puree to the saucepan.
- Add jelly ingredients and thicken: Add maple syrup, lemon juice, and agar-agar powder to the raspberry puree. Bring the mixture to a boil, then reduce to a simmer and cook for 3 minutes, whisking continuously to activate the agar-agar.
- Cool and set jelly: Remove from heat and let the jelly mixture cool slightly, about 10 minutes. Pour the jelly evenly over the cooled shortbread base, then place the pan in the freezer to set for 30 minutes.
- Prepare the caramel layer: In the food processor, combine cashew butter, maple syrup, solid coconut oil, coconut milk or cream, vanilla extract, and sea salt. Blitz until smooth and silky.
- Spread caramel and freeze: Pour the caramel evenly over the set raspberry jelly. Spread it smoothly with a spatula. Return the pan to the freezer and let set for a minimum of 4 hours, preferably overnight.
- Melt and temper chocolate: Melt two-thirds of the vegan chocolate over a double boiler. Remove from heat and stir in the remaining chocolate until fully melted and glossy.
- Apply chocolate topping: Spread the tempered chocolate evenly over the caramel layer. Sprinkle with freeze-dried raspberries if using. Place the pan in the fridge for 15 minutes to allow the chocolate to set.
- Slice the shortbread: Heat a sharp knife by placing it in boiling water, then dry it. Use the warm knife to gently slice the millionaire’s shortbread, allowing the heat to create clean cuts through the layers.
- Storage instructions: Store slices in an airtight container in the refrigerator for 3-5 days or freeze unused portions and defrost as needed for optimal freshness.
Notes
- Using gluten-free flour makes this recipe suitable for gluten-sensitive individuals, but plain flour can be substituted if gluten is not a concern.
- Agar-agar is a vegan alternative to gelatin and is essential for setting the raspberry jelly layer properly.
- The caramel is made from cashew butter and coconut milk for a creamy vegan consistency without dairy.
- Tempering the chocolate ensures a shiny finish and firm texture that snaps nicely.
- Freezing the layers between steps helps achieve clean, distinct layers in the final bar.
- For best results, allow the dessert to set overnight in the freezer before slicing.
- Prep Time: 25 minutes
- Cook Time: 15 minutes baking + 15 minutes stovetop + 4 hours freezing
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
