Raspberry Caramel Millionaires Shortbread
Indulge in the exquisite Raspberry Caramel Millionaires Shortbread, a decadent dessert that combines rich layers of gluten-free shortbread, luscious raspberry jelly, creamy salted caramel, and smooth chocolate. This delightful treat is not only vegan and gluten-free but also offers a vibrant twist on the classic millionaire shortbread. Perfect for any occasion, from casual gatherings to festive celebrations, this layered dessert is sure to impress friends and family alike. With simple preparation steps and versatile serving options, you can enjoy this gourmet treat at home with ease.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
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 coconut oil (solid)
- 2 tablespoons full-fat canned coconut milk (or coconut cream)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- 7 oz vegan chocolate
- ¼ cup freeze-dried raspberries (optional)
Instructions
- Preheat your oven to 175°C (350°F) and line an 8” square baking pan with parchment paper.
- To make the shortbread base, blend gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until it forms a dough. Press into the pan and bake for 15-18 minutes.
- For the raspberry jelly, cook fresh raspberries over medium heat until jammy. Blend until smooth, strain out seeds, then combine with maple syrup, lemon juice, and agar-agar powder before boiling briefly. Pour over cooled crust and freeze for 30 minutes.
- Prepare the salted caramel by blending cashew butter, maple syrup, coconut oil, coconut milk, vanilla extract, and sea salt until smooth. Pour over set jelly layer and freeze again for at least four hours.
- Melt vegan chocolate using a double boiler and spread over the caramel layer. Optionally sprinkle with freeze-dried raspberries before setting in the fridge for another 15 minutes.
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 220
- Sugar: 10g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg