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Raspberry Caramel Millionaires Shortbread

Decadent Raspberry Caramel Millionaires Shortbread Recipe

This Vegan Raspberry Caramel Millionaires Shortbread is a delightful dessert with layers of gluten-free shortbread, raspberry jelly, salted caramel, and chocolate.
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Prep Time 30 minutes
Cook Time 18 minutes
Setting Time 4 hours
Total Time 4 hours 48 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 1 cup gluten-free all-purpose flour
  • 1 cup ground almonds
  • 1/2 cup vegan butter
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon sea salt
For the Raspberry Jelly
  • 2 cups fresh raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon agar-agar powder
For the Salted Caramel Layer
  • 1 cup cashew butter
  • 1/4 cup coconut oil solid form
  • 1/2 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
For the Chocolate Topping
  • 1 cup vegan chocolate dark or milk
  • 1/4 cup freeze-dried raspberries optional garnish

Equipment

  • 8" square pan
  • Mixing bowl
  • Saucepan
  • Food Processor
  • microwave or double boiler
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and grease an 8" square pan, lining it with parchment paper.
  2. Combine flour, ground almonds, vegan butter, maple syrup, and sea salt in a bowl until a soft dough forms. Press evenly into the pan and prick with a fork. Bake for 15-18 minutes until golden brown.
  3. Simmer fresh raspberries in a saucepan for 10 minutes until soft. Blend until smooth, strain to remove seeds, and add lemon juice and agar-agar powder. Boil for a minute, then simmer for 3 minutes.
  4. Pour the raspberry jelly over the baked shortbread and evenly spread it. Freeze for about 30 minutes to set.
  5. Blend cashew butter, maple syrup, coconut oil, coconut milk, and vanilla extract until creamy. Spread over the raspberry layer and freeze for at least 4 hours or overnight.
  6. Melt two-thirds of the vegan chocolate, then stir in remaining chocolate for a glossy finish. Spread over the caramel layer and sprinkle with freeze-dried raspberries if desired.
  7. Slice the shortbread into squares using a heated knife. Store in an airtight container in the fridge for 3-5 days or freeze for longer storage.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Allow each layer to set completely for the best texture. Store in an airtight container to maintain freshness.

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