Raspberry Caramel Millionaires Shortbread Recipe
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.
- 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
