Name: Raspberry Caramel Millionaires Shortbread Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 5 h
Cuisine: Vegan
Ingredients: 1 cup gluten-free all purpose flour (use plain flour if not gluten-free); 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)

Introduction

This Raspberry Caramel Millionaires Shortbread is a decadent vegan treat combining a crisp shortbread base, vibrant raspberry jelly, silky caramel, and a rich chocolate topping. Perfect for special occasions or a delightful indulgence, it balances fresh fruit flavors with sweet, creamy layers.

The image shows a stack of square dessert bars on a white tray lined with brown parchment paper, placed on a white marbled surface. Each dessert bar has four distinct layers: a bottom layer of pale, crumbly crust, a thick middle layer of bright red jam or jelly, a creamy beige layer on top of that, and a glossy dark chocolate layer as the final top. The chocolate layer is sprinkled with small red and pink bits, adding texture and color. The bars are neatly cut with clean edges, with some pieces stacked on top of one another and others scattered around on the tray and surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten-free all purpose flour (use plain flour if not gluten-free)
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

Step 1: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8″ pan with some oil or vegan butter, then line with parchment paper.
Step 2: In your food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the ingredients stick together to form a dough.
Step 3: Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. Use a fork to gently prick the dough several times.
Step 4: Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.
Step 5: For the jelly, add the fresh raspberries to a saucepan and heat over medium for about 10 minutes until they become jammy. Transfer the raspberries to a blender and blitz until smooth. Sieve the mixture to remove seeds and return it to the pan.
Step 6: Add the maple syrup, lemon juice, and agar-agar powder to the raspberry mixture. Bring to a boil, reduce heat, and simmer for 3 minutes while whisking continuously. Remove from heat and let cool slightly for about 10 minutes.
Step 7: Pour the jelly evenly over the cooled shortbread base. Place the pan in the freezer for 30 minutes to set.
Step 8: Meanwhile, make the caramel by blending cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt in the food processor until smooth and silky.
Step 9: Pour the caramel over the set jelly layer and spread evenly with a spatula. Return the pan to the freezer and chill for at least 4 hours or overnight.
Step 10: Melt two-thirds of the vegan chocolate over a double boiler. Remove from heat and stir in the remaining chocolate until fully melted and smooth. Spread the melted chocolate evenly over the caramel layer. Sprinkle freeze-dried raspberries on top if using.
Step 11: Place the pan in the fridge for 15 minutes to allow the chocolate to set.
Step 12: To slice, heat a sharp knife by placing it in boiling water, then wipe dry before cutting through the slices. The warm knife helps create clean cuts by melting through the layers slightly.

Tips & Variations

If you can’t find agar-agar powder, you can experiment with powdered gelatin or pectin, but the texture and vegan status will differ.
For a nut-free version, substitute cashew butter with sunflower seed butter and use an allergen-free flour blend.
Freeze-dried raspberries add a lovely crunch and tartness but can be omitted or replaced with chopped nuts for texture.
Use high quality vegan chocolate for a richer flavor and smooth finish.

Storage

Store the Raspberry Caramel Millionaires Shortbread in an airtight container in the refrigerator for 3-5 days. Allow the slices to come to room temperature for about 10 minutes before serving for the best flavor and texture. You can also freeze the bars for up to one month; thaw overnight in the fridge before serving.

How to Serve

The image shows fifteen square dessert bars arranged on brown parchment paper on a white marbled surface. Each bar has three layers: the bottom layer is light beige with a soft, cake-like texture, the middle layer is bright pink and smooth like a jelly or fruit filling, and the top layer is a glossy dark chocolate layer sprinkled with small crushed pink pieces. Around the bars, there are scattered pink crumbs, a small white bowl with pink crumbs and a wooden spoon, a small white bowl with pink salt, and a knife with a wooden handle lying to the left side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free?

Yes, plain all-purpose flour can be used if you do not require a gluten-free option. The texture will remain similar.

What if I don’t have agar-agar powder?

Agar-agar is essential for setting the raspberry jelly layer in this recipe. If unavailable, you can try gelatin if not vegan, or experiment with other plant-based gelling agents like pectin, but results may vary.

Raspberry Caramel Millionaires Shortbread Recipe

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★★★★★

4.4 from 140 reviews

A decadent vegan and gluten-free Raspberry Caramel Millionaires Shortbread featuring a buttery shortbread base, vibrant raspberry jelly, creamy cashew caramel, and a rich vegan chocolate topping. Perfect for indulgent treats while accommodating dietary restrictions.

Author: zara
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 5 hours (includes chilling/freezing time)
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: Vegan, Gluten-Free
Diet: Vegan, Gluten Free

Ingredients

Scale

Shortbread Base

1 cup gluten-free all purpose flour (use plain flour if not gluten-free)
1 cup ground almonds
4 tablespoons vegan butter
2 tablespoons pure maple syrup
¼ teaspoon sea salt

Raspberry Jelly

4 cups fresh raspberries
¼ cup pure maple syrup
1 tablespoon lemon juice
2 ½ teaspoons agar-agar powder

Caramel Layer

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

Chocolate Topping

7 oz vegan chocolate
¼ cup freeze dried raspberries (optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a square 8-inch pan with oil or vegan butter, then line with parchment paper to prevent sticking.
Make Shortbread Dough: In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the mixture comes together to form a dough.
Press Dough into Pan: Evenly press the dough into the prepared pan’s base and smooth the surface with a spatula or flat-bottomed glass. Gently prick the dough several times with a fork.
Bake Shortbread: Bake the base for 15-18 minutes until it turns slightly browned. Remove and let it cool to room temperature completely.
Prepare Raspberry Jelly: In a saucepan over medium heat, simmer the fresh raspberries for about 10 minutes until they become jammy. Blend the cooked raspberries until smooth, then strain through a sieve to remove seeds and return to the pan.
Cook Jelly Mixture: Add maple syrup, lemon juice, and agar-agar powder to the sieved raspberry puree. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes while whisking. Remove from heat and let cool for about 10 minutes.
Set Raspberry Jelly: Pour the cooled jelly evenly over the shortbread base. Freeze for 30 minutes to set firmly.
Prepare Caramel Layer: In a food processor, blend cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt until smooth and silky. Pour over the set raspberry jelly and spread evenly with a spatula.
Freeze Caramel Layer: Return the pan to the freezer and allow the caramel to set completely for at least 4 hours or overnight for best results.
Melt Chocolate: Using a double boiler, melt two-thirds of the vegan chocolate. Remove from heat and stir in the remaining chocolate until fully melted and smooth.
Apply Chocolate Topping: Spread the melted chocolate evenly over the set caramel layer. Sprinkle freeze-dried raspberries on top if desired. Chill in the fridge for 15 minutes to set the chocolate.
Slice and Store: Heat a sharp knife in boiling water, wipe dry, and gently cut the shortbread into slices, using the warmth of the knife to get clean cuts. Store slices in an airtight container in the fridge and consume within 3-5 days.

Notes

Use gluten-free flour and ensure all ingredients are certified vegan for allergy and dietary compliance.
Agar-agar is a vegan alternative to gelatin and is essential for setting the raspberry jelly.
To make clean slices, warming the knife before each cut prevents cracking.
Freeze dried raspberries add a decorative and tangy crunch but are optional.
Store this shortbread chilled as it contains coconut oil and cashew butter, which can soften at room temperature.

Keywords: vegan shortbread, raspberry caramel slice, gluten free dessert, vegan caramel, vegan chocolate dessert, no gelatin dessert