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Raspberry Caramel Millionaires Shortbread

Raspberry Caramel Millionaires Shortbread

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Indulge in the delightful layers of our Raspberry Caramel Millionaires Shortbread, a treat that combines rich flavors and textures in a beautifully crafted dessert. This easy-to-make vegan recipe features a buttery gluten-free shortbread base topped with vibrant raspberry jelly, luscious salted caramel, and a smooth chocolate finish. Perfect for gatherings or cozy nights at home, this dessert not only pleases the palate but also caters to various dietary preferences. With its make-ahead convenience and versatile variations, it’s sure to become a favorite sweet indulgence. Satisfy your cravings with this guilt-free treat that everyone can enjoy!

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1 cup ground almonds
  • 4 tablespoons vegan butter
  • 2 tablespoons pure maple syrup
  • ¼ teaspoon sea salt
  • 4 cups fresh raspberries
  • ¼ cup pure maple syrup
  • 1 tablespoon lemon juice
  • 2 ½ teaspoons agar-agar powder
  • 1 cup cashew butter
  • ¾ cup pure maple syrup
  • 4 tablespoons solid coconut oil
  • 2 tablespoons full-fat canned coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 7 oz vegan chocolate
  • ¼ cup freeze-dried raspberries (optional)

Instructions

  1. Preheat oven to 175°C (350°F).
  2. In a food processor, blend gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until combined. Press into an 8" square pan.
  3. Bake for 15-18 minutes until lightly browned; let cool.
  4. For the raspberry jelly, heat raspberries in a saucepan for 10 minutes, then blend until smooth. Combine with maple syrup, lemon juice, and agar-agar; boil briefly.
  5. Pour over cooled shortbread layer and freeze for 30 minutes.
  6. Blend cashew butter, maple syrup, coconut oil, coconut milk, vanilla extract, and sea salt for caramel; spread over set jelly layer and freeze overnight.
  7. Melt two-thirds of the chocolate and combine with remaining for topping; pour over caramel layer.
  8. Slice using a warm knife for clean cuts.

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