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
Scale
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.
