If you adore the perfect balance of tart and sweet with a lusciously rich twist, you are going to fall head over heels for this Raspberry Caramel Millionaire’s Shortbread Recipe. Picture a crisp, buttery gluten-free shortbread base layered with a vibrant raspberry jelly, topped with a dreamy salted cashew caramel and finished with a glossy vegan chocolate crown sprinkled with freeze-dried raspberries. This recipe blends textures and flavors that feel indulgent but are surprisingly simple to create, making it a star dessert for any occasion or a treat to brighten up your afternoon.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, from creating the tender shortbread to building the rich caramel layer and achieving that perfect raspberry zing. Having these pantry staples and fresh ingredients ready will make your preparation smooth and enjoyable.
- 1 cup gluten-free all-purpose flour: The foundation for a crumbly, tender shortbread base that holds the layers perfectly.
- 1 cup ground almonds: Adds a lovely nutty flavor and helps create a moist, rich texture in the crust.
- 4 tablespoons vegan butter: Provides that essential buttery flavor and crispness to the shortbread layer.
- 2 tablespoons pure maple syrup: Adds subtle sweetness and helps bind the dough together naturally.
- 1/4 teaspoon sea salt: Enhances all the flavors, balancing the sweetness beautifully.
- 4 cups fresh raspberries: Bursting with tartness that makes the jelly layer stand out vibrantly.
- 1/4 cup pure maple syrup: Sweetens the raspberry jelly, complementing its natural tang.
- 1 tablespoon lemon juice: Brightens the raspberry jelly and adds a refreshing zest.
- 2 1/2 teaspoons agar-agar powder: The vegan gelatin alternative that sets the raspberry jelly perfectly.
- 1 cup cashew butter: Creates a silky, creamy salted caramel that’s decadent but dairy-free.
- 3/4 cup pure maple syrup (for caramel): Sweetens and flavors the caramel with a rich, natural sweetness.
- 4 tablespoons coconut oil, solid: Adds body and a subtle tropical flavor to the caramel layer.
- 2 tablespoons full-fat canned coconut milk: Gives the caramel a luscious, creamy texture.
- 1 teaspoon vanilla extract: Elevates the caramel with warm, aromatic depth.
- 1 teaspoon sea salt: A pinch of salt for that irresistible salted caramel contrast.
- 7 oz vegan chocolate: The crowning glory for a smooth and glossy finish on top of the bars.
- 1/4 cup freeze-dried raspberries (optional): Adds a pop of color and an extra burst of raspberry flavor as a garnish.
How to Make Raspberry Caramel Millionaire’s Shortbread Recipe
Step 1: Prepare the Shortbread Base
Begin by preheating your oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper so the shortbread lifts out easily later. In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Pulse these together until a dough forms that’s ready to be pressed firmly into the base of your pan. Prick the surface with a fork to prevent bubbling, then bake for 15-18 minutes until the edges are lightly golden. Once baked, allow it to cool completely at room temperature, which makes the base firm and ready for the next layers.
Step 2: Make the Raspberry Jelly
Next up, the vibrant raspberry jelly layer. Place the fresh raspberries into a saucepan over medium heat and cook for about 10 minutes until they soften and turn jammy. After cooking, blend the mixture to a smooth puree and strain it through a sieve to remove all the seeds, ensuring your jelly is silky smooth. Return this raspberry juice to the pan, add maple syrup, lemon juice, and agar-agar powder, then bring to a boil. Reduce the heat and simmer for 3 minutes while whisking to activate the setting power of the agar-agar. Pour this jelly evenly over your cooled shortbread base, then freeze the pan for 30 minutes to allow the jelly to set firmly.
Step 3: Prepare the Salted Caramel
While the raspberry layer chills, prepare the glorious salted caramel. In your food processor, blend the cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt until luxuriantly smooth. This creamy mixture will form the rich caramel layer. Carefully spread the caramel evenly over the raspberry jelly once it’s set. To get that perfect firm texture for slicing, freeze again for at least 4 hours or overnight.
Step 4: Add the Chocolate Topping
The final touch is the beautiful vegan chocolate topping. Melt two-thirds of the chocolate gently over a double boiler. Remove it from heat and stir in the remaining chocolate until everything is perfectly smooth and glossy. Spread this melted chocolate layer carefully over your firm salted caramel. For a fun raspberry pop, sprinkle freeze-dried raspberries on top before refrigerating for 15 minutes until set firm and shiny.
Step 5: Slice and Serve
Using a sharp knife dipped in hot water makes slicing through these layers clean and easy. Cut the shortbread into 16 neat slices, wiping the knife between cuts for flawless edges. These pieces are as visually stunning as they are delicious, ready to impress at any gathering or simply delight your sweet tooth at home.
How to Serve Raspberry Caramel Millionaire’s Shortbread Recipe
Garnishes
To elevate your Raspberry Caramel Millionaire’s Shortbread Recipe even further, think beyond just plating. A light dusting of powdered sugar or an extra sprinkle of freeze-dried raspberries enhances both the color and the tart contrast. Fresh mint leaves also add a refreshing note that pairs beautifully with the rich layers.
Side Dishes
This dessert pairs wonderfully with a scoop of creamy vegan vanilla ice cream or a dollop of coconut whipped cream to balance the richness of the caramel. If you want a lighter side, a small serving of fresh berries or a simple mixed green salad with a citrus vinaigrette offers a deliciously unexpected balance.
Creative Ways to Present
For special occasions, consider serving these bars on a slate platter with a drizzle of raspberry coulis artfully swirled around. Or place each slice on individual dessert plates garnished with edible flowers and a few whole raspberries for a stunning presentation that feels both rustic and elegant.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Caramel Millionaire’s Shortbread Recipe bars should be stored in an airtight container in the refrigerator. This keeps the caramel and chocolate layers firm, ensuring each bite remains perfectly textured and fresh for up to 5 days.
Freezing
If you want to keep these treats longer, they freeze exceptionally well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen Raspberry Caramel Millionaire’s Shortbread Recipe bars can be stored for up to 3 months without losing that delicious layered quality.
Reheating
Reheat is not really necessary or recommended as the charm is in the cool, firm layers. Instead, just allow frozen slices to thaw in the fridge for several hours before serving. This keeps each layer intact and retains the delightful texture contrasts that make this recipe so special.
FAQs
Can I use regular flour instead of gluten-free flour?
Absolutely! If gluten is not a concern, plain all-purpose flour works perfectly and might even make the shortbread a bit more traditionally tender, but the texture from ground almonds will still ensure a lovely base.
What is agar-agar and can I substitute it?
Agar-agar is a natural vegetarian gelatin substitute made from seaweed. It sets the raspberry jelly beautifully without any animal products. You could try pectin or vegan gelatin alternatives, but agar-agar is the most reliable for this recipe’s firm-set jelly.
Is the caramel layer very sweet?
This salted caramel is balanced with sea salt and uses natural maple syrup, so it is sweet but not overpowering—just the right amount to complement the tart raspberry layer and the rich chocolate topping.
Can I make this recipe nut-free?
Since this recipe uses cashew butter and ground almonds, it’s challenging to make completely nut-free without changing the texture and flavor drastically. You might experiment with sunflower seed butter as a nut-free substitute, but the layers’ consistency will vary.
How long does it take to set the layers properly?
Patience is key! The raspberry jelly needs about 30 minutes frozen to set, the caramel layer requires at least 4 hours or overnight for firm texture, and the chocolate topping sets quickly in the fridge within 15 minutes. Plan ahead for the best results.
Final Thoughts
Treat yourself and your loved ones to the Raspberry Caramel Millionaire’s Shortbread Recipe—it’s a delicious adventure of textures and flavors that feels both luxurious and comforting. With each bite, you’ll appreciate how every layer works in harmony, making it a dessert to remember and an absolute favorite to bake again and again.
Print
Raspberry Caramel Millionaire’s Shortbread Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
- Diet: Gluten Free, Vegan
Description
A luscious and indulgent gluten-free vegan Raspberry Caramel Millionaire’s Shortbread featuring a crumbly shortbread base, silky raspberry jelly, creamy salted cashew caramel, and a rich vegan chocolate topping, perfect for everyone craving a decadent dessert with fresh fruit and plant-based ingredients.
Ingredients
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) and 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 a dough forms. Press the dough evenly into the pan base and prick with a fork. Bake for 15-18 minutes until lightly browned. Allow to cool completely.
- Make the Raspberry Jelly: Cook the fresh raspberries in a saucepan over medium heat for 10 minutes until soft and jammy. Blend until smooth, then strain to remove seeds. Return to saucepan, add maple syrup, lemon juice, and agar-agar powder. Bring to a boil, reduce heat and simmer for 3 minutes whisking continuously. Let cool 10 minutes, then pour over the cooled shortbread base. Freeze for 30 minutes to set.
- Prepare the Salted Caramel: In a food processor, blend cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt until smooth. Spread this salted caramel evenly over the set raspberry jelly layer. Freeze for at least 4 hours or overnight to firm up.
- Add the Chocolate Topping: Melt two-thirds of the vegan chocolate in a double boiler. Remove from heat and stir in the remaining chocolate until smooth. Spread melted chocolate evenly over the caramel layer. Optionally, sprinkle freeze-dried raspberries on top. Refrigerate for 15 minutes until chocolate sets.
- Slice and Serve: Using a sharp knife dipped in hot water, slice the shortbread into 16 neat slices, wiping the knife clean between cuts. Store in an airtight container in the refrigerator up to 5 days or freeze for longer storage.
Notes
- Ensure to cool the shortbread base completely before adding the raspberry jelly to prevent mixing layers.
- Frozen storage helps maintain texture and flavor for extended periods.
- Agar-agar powder is a vegan gelatin substitute and is key for setting the raspberry jelly.
- Using vegan butter and chocolate makes this dessert completely plant-based.
- For a non-gluten-free version, plain all-purpose flour can be substituted.
