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
Scale
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.
