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Raspberry Caramel Millionaires Shortbread

Raspberry Caramel Millionaires Shortbread

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Indulge in the luxurious flavors of Raspberry Caramel Millionaires Shortbread, a delightful dessert that layers gluten-free shortbread, tangy raspberry jelly, and rich salted caramel. This vegan treat is surprisingly easy to prepare, making it perfect for any occasion—whether you’re hosting friends or simply treating yourself. With its visually stunning presentation and irresistible taste, this dessert is bound to impress. Plus, it’s made with wholesome ingredients 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 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

  1. Preheat your oven to 175°C (350°F). Prepare an 8" square pan with parchment paper.
  2. In a food processor, blend gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until a dough forms. Press into the base of the prepared pan and bake for 15-18 minutes until golden.
  3. Cook fresh raspberries over medium heat until jammy (about 10 minutes). Blend smooth and strain if desired. Combine with maple syrup, lemon juice, and agar-agar; bring to a boil while whisking.
  4. Pour raspberry jelly over cooled shortbread and freeze for 30 minutes to set.
  5. Blend cashew butter, maple syrup, coconut oil, coconut milk, vanilla extract, and sea salt until smooth. Spread over the set jelly and freeze again for at least four hours.
  6. Melt vegan chocolate and spread over the caramel layer. Optionally top with freeze-dried raspberries before chilling for another 15 minutes.
  7. Slice using a hot knife for clean edges.

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