If you have a sweet tooth and love a combination of rich, fruity, and indulgent flavors, you are going to adore this Raspberry Caramel Millionaire’s Shortbread Recipe. It brings together a crisp, buttery gluten-free shortbread base, a vibrant raspberry jelly layer, and a luxuriously smooth vegan caramel topped with a glossy chocolate coat. Every bite delivers a beautiful balance of tangy, sweet, and creamy textures that feels like a special treat for any occasion. Believe me, once you try this recipe, it will quickly become a go-to dessert to impress family and friends while satisfying your cravings!
Ingredients You’ll Need
Getting the perfect Raspberry Caramel Millionaire’s Shortbread Recipe is all about the right balance of simple but high-quality ingredients. Each one plays a crucial role in creating the distinct layers and unforgettable flavors you’ll enjoy.
- 1 cup (125 g) gluten-free all-purpose flour: Provides a light, crisp foundation to the shortbread base.
- 1 cup (112 g) ground almonds: Adds a delightful nuttiness and crumbly texture.
- 4 tablespoons (60 g) vegan butter: Gives the base its rich, buttery flavor.
- 2 tablespoons (30 ml) pure maple syrup: A natural sweetener that keeps the base moist and tasty.
- 1/4 teaspoon (1.25 g) sea salt: Enhances the sweet and savory contrast in the base.
- 4 cups (480 g) fresh raspberries: The star fruit that creates a fresh and tangy jelly layer.
- 1/4 cup (60 ml) pure maple syrup: Sweetens the raspberry jelly without overpowering.
- 1 tablespoon (15 ml) lemon juice: Adds brightness and balances the tartness.
- 2 1/2 teaspoons (12.5 g) agar-agar powder: A vegan gelatin substitute that sets the jelly beautifully.
- 1 cup (256 g) cashew butter: Creates the creamy and luscious caramel layer.
- 3/4 cup (177 ml) pure maple syrup: Sweetens the caramel while keeping it smooth.
- 4 tablespoons (60 g) coconut oil, solid: Helps the caramel set perfectly and adds richness.
- 2 tablespoons (30 g) full-fat canned coconut milk: Adds creaminess without dairy.
- 1 teaspoon (5 ml) vanilla extract: Deepens the caramel’s flavor.
- 1 teaspoon (5 g) sea salt: Balances the sweetness in the caramel.
- 7 oz (200 g) vegan chocolate: For the decadent chocolate topping.
- 1/4 cup (30 g) freeze-dried raspberries (optional): Adds a crunchy, tangy garnish on top.
How to Make Raspberry Caramel Millionaire’s Shortbread Recipe
Step 1: Prepare and Bake the Shortbread Base
Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper for easy removal later. In a food processor, pulse together the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until the mixture resembles a dough. Press this evenly into your pan and prick the surface with a fork—this prevents bubbling. Bake for 15-18 minutes until it’s lightly golden and smells heavenly. Let it cool fully to form a sturdy base for your layers.
Step 2: Make the Raspberry Jelly Layer
Place the fresh raspberries in a saucepan over medium heat and cook gently for about 10 minutes until they break down into a juicy, jam-like consistency. Blend the mixture until silky smooth, then strain it to remove pesky seeds for a velvety texture. Return this raspberry puree to the pan, then stir in maple syrup, lemon juice, and agar-agar powder. Bring it to a boil and simmer for 3 minutes while whisking to activate the agar. Once ready, let the jelly cool for 10 minutes before enjoying the satisfying step of pouring it evenly over the cooled shortbread base. Pop it in the freezer for 30 minutes to set firmly.
Step 3: Create the Creamy Caramel Layer
Now for the luscious caramel layer! Combine cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt in a food processor. Blend until the mixture is perfectly smooth and thick like a dreamy spread. Carefully spread this caramel over the raspberry jelly layer, making sure every bit is covered. Freeze for at least 4 hours or overnight to let it firm up nicely, so it cuts beautifully later.
Step 4: Add the Chocolate Topping
Melt two-thirds of the vegan chocolate using a double boiler for gentle heat, then stir in the remaining chocolate pieces off the heat for a smooth, glossy finish. Spread this decadent chocolate evenly over the set caramel layer. If you want to add a pop of color and texture, sprinkle freeze-dried raspberries on top before the chocolate sets. Refrigerate for 15 minutes to let the chocolate harden completely into a shiny top coat.
Step 5: Slice and Serve
The final touch is slicing into these heavenly layers. Use a sharp knife dipped in hot water to gently slice the shortbread into 16 neat squares. Wipe the knife clean between cuts to maintain those perfect edges. Now your Raspberry Caramel Millionaire’s Shortbread is ready to enjoy — each mouthful a delightful symphony of texture and flavor!
How to Serve Raspberry Caramel Millionaire’s Shortbread Recipe
Garnishes
Enhance the visual appeal and flavor by topping each square with a few fresh raspberries or a light dusting of powdered sugar. For an added twist, sprinkle crushed toasted nuts like pistachios or almonds to bring a subtle crunch that complements the creamy caramel layer beautifully.
Side Dishes
This bar is a perfect dessert on its own but pairs wonderfully with a simple cup of rich coffee or a fresh herbal tea to balance the sweetness. If you want to make it extra special, serve alongside a scoop of dairy-free vanilla ice cream for a truly indulgent experience.
Creative Ways to Present
Try serving your Raspberry Caramel Millionaire’s Shortbread Recipe on a rustic wooden board or a beautiful glass platter to show off those distinct layers. You can also cut the bars into smaller bite-size pieces to serve at parties or wrap them individually in parchment paper for elegant gifting that’s sure to delight friends and family.
Make Ahead and Storage
Storing Leftovers
Your Raspberry Caramel Millionaire’s Shortbread Recipe keeps well in an airtight container in the refrigerator for up to 5 days. Keep the layers intact by storing them carefully without stacking too much weight on top, so the chocolate topping stays glossy and undamaged.
Freezing
If you want to keep these treats longer, you can freeze the squares. Wrap each piece individually in plastic wrap or parchment, then place them in a freezer-safe container. They freeze wonderfully for up to 2 months. Just thaw in the fridge overnight before serving for the best texture.
Reheating
Since this recipe is best enjoyed chilled, reheating isn’t necessary. If your chocolate or caramel layers soften too much from warming, simply pop the bars back in the fridge for 15–20 minutes to firm up again. Enjoy the cool, creamy textures as intended!
FAQs
Can I make this recipe nut-free?
Yes, you can substitute the ground almonds and cashew butter with seed-based alternatives like sunflower seed butter and finely ground sunflower or pumpkin seeds. Keep in mind the flavor and texture may vary slightly.
What if I don’t have agar-agar powder?
If agar-agar is unavailable, you could try using another plant-based gelling agent like gelatin (not vegan) or pectin. However, agar-agar works best for setting the raspberry jelly firmly without changing the flavor.
Is this recipe suitable for gluten-free diets?
Absolutely! Use gluten-free all-purpose flour for a celiac-safe version. The recipe naturally avoids gluten otherwise and does not include any wheat ingredients.
Can I use frozen raspberries instead of fresh?
Frozen raspberries work fine and are often more readily available. Just thaw and drain off excess juice before cooking to avoid a watery jelly layer.
How do I get clean cuts when slicing the bars?
Dip a sharp knife in hot water, dry it, and slice slowly through the bars. Clean the knife between each cut to prevent dragging and keep edges crisp and tidy.
Final Thoughts
There is something truly magical about the layers of flavor and texture in the Raspberry Caramel Millionaire’s Shortbread Recipe. It’s a stunning dessert that’s both elegant enough for special occasions and comforting enough for everyday indulgence. So go ahead, give this recipe a try, and treat yourself to a slice of pure joy that I promise will make you smile with every bite!
Print
Raspberry Caramel Millionaire’s Shortbread Recipe
- Prep Time: 40 minutes
- Cook Time: 18 minutes
- Total Time: 5 hours 40 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free, Western
- Diet: Vegan
Description
Indulge in this decadent Raspberry Caramel Millionaire’s Shortbread, a gluten-free vegan dessert featuring a buttery almond shortbread base topped with a vibrant raspberry jelly, creamy salted cashew caramel, and a smooth layer of rich vegan chocolate. Perfectly balanced with tart raspberry and sweet caramel flavors, this no-bake layered treat is a delightful dessert or snack for special occasions.
Ingredients
Shortbread Base
- 1 cup (125 g) gluten-free all-purpose flour (or plain flour if not gluten-free)
- 1 cup (112 g) ground almonds
- 4 tablespoons (60 g) vegan butter
- 2 tablespoons (30 ml) pure maple syrup
- 1/4 teaspoon (1.25 g) sea salt
Raspberry Jelly
- 4 cups (480 g) fresh raspberries
- 1/4 cup (60 ml) pure maple syrup
- 1 tablespoon (15 ml) lemon juice
- 2 1/2 teaspoons (12.5 g) agar-agar powder
Salted Cashew Caramel
- 1 cup (256 g) cashew butter
- 3/4 cup (177 ml) pure maple syrup
- 4 tablespoons (60 g) coconut oil, solid
- 2 tablespoons (30 g) full-fat canned coconut milk (or coconut cream)
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) sea salt
Chocolate Topping
- 7 oz (200 g) vegan chocolate
- 1/4 cup (30 g) freeze-dried raspberries (optional)
Instructions
- Prepare the shortbread base: Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper. In a food processor, blend gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt until dough forms. Press dough evenly into the pan and prick with a fork. Bake for 15-18 minutes until lightly browned. Cool completely at room temperature.
- Make the raspberry jelly: Cook fresh raspberries over medium heat for 10 minutes until soft and jammy. Blend and strain to remove seeds. Return to saucepan, add maple syrup, lemon juice, and agar-agar powder. Bring to boil, then simmer 3 minutes whisking continuously. Cool for 10 minutes, pour over cooled shortbread, and freeze for 30 minutes to set.
- Prepare salted caramel layer: Blend cashew butter, maple syrup, solid coconut oil, coconut milk, vanilla extract, and sea salt in a food processor until smooth. Spread the caramel evenly over the raspberry jelly layer. Freeze at least 4 hours or overnight until firm.
- Add the chocolate topping: Melt two-thirds of the vegan chocolate in a double boiler. Remove from heat and stir in remaining chocolate until smooth. Spread over the caramel layer and optionally sprinkle freeze-dried raspberries on top. Refrigerate for 15 minutes until chocolate sets.
- Cut and store: Use a sharp knife dipped in hot water to slice shortbread into 16 squares, wiping knife between cuts for clean edges. Store in airtight container in refrigerator up to 5 days or freeze for longer shelf life.
Notes
- Ensure the vegan butter and chocolate are dairy-free to maintain vegan status.
- Freeze-dried raspberries on top add a crunchy texture and enhanced raspberry flavor but are optional.
- Pressing the dough evenly and pricking it before baking helps prevent bubbling and ensures an even bake.
- Using agar-agar powder makes the raspberry layer vegan and firm; do not substitute with gelatin.
- If you do not have a food processor, you can mix the base dough by hand and blend the caramel with a high-speed blender.
- For neat slicing, warm and clean the knife between cuts to prevent cracking.
- Store leftovers in the refrigerator for best texture or freeze for longer preservation.
