Raspberry Caramel Millionaires Shortbread

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Raspberry Caramel Millionaires Shortbread dessert with rich layers
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Raspberry Caramel Millionaires Shortbread

Introduction

Raspberry Caramel Millionaires Shortbread is a delightful dessert that layers buttery shortbread, tangy raspberry jelly, and rich salted caramel, all topped with decadent vegan chocolate. This treat is perfect for any occasion, whether it’s a special celebration or just a sweet snack at home.

Why Make This Recipe

Making Raspberry Caramel Millionaires Shortbread is a great way to impress your friends and family with a delicious combination of flavors and textures. The crisp shortbread contrasts beautifully with the smooth caramel and fruity raspberry, creating a treat that is as delightful to eat as it is to look at. Plus, it’s a vegan recipe, making it a tasty option for everyone!

How to Make Raspberry Caramel Millionaires Shortbread

Ingredients:

  • 1 cup (125g) gluten-free all-purpose flour (or plain flour if not gluten-free)
  • 1 cup (112g) ground almonds
  • 4 tablespoons (60g) vegan butter
  • 2 tablespoons (30ml) pure maple syrup
  • 1/4 teaspoon (1.25g) sea salt
  • 4 cups (480g) fresh raspberries
  • 1/4 cup (60ml) pure maple syrup
  • 1 tablespoon (15ml) lemon juice
  • 2 1/2 teaspoons (12.5g) agar-agar powder
  • 1 cup (256g) cashew butter
  • 3/4 cup (177ml) pure maple syrup
  • 4 tablespoons (60g) solid coconut oil
  • 2 tablespoons (30g) full-fat canned coconut milk (or coconut cream)
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5g) sea salt
  • 7 oz (200g) vegan chocolate
  • 1/4 cup (30g) freeze-dried raspberries (optional)

Directions:

  1. Prepare the Base: Preheat your oven to 175°C (350°F). Lightly grease an 8" square pan and line it with parchment paper. In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until it forms a dough. Press the dough into the pan and prick with a fork. Bake for 15-18 minutes until slightly browned. Cool to room temperature.

  2. Make the Raspberry Jelly: Heat the raspberries over medium heat for about 10 minutes until they become jammy. Blend until smooth, strain to remove seeds, and return to the pan. Add the maple syrup, lemon juice, and agar-agar. Boil, then simmer for 3 minutes. Cool for 10 minutes and pour over the shortbread. Freeze for 30 minutes to set.

  3. Prepare the Salted Caramel: Blend all caramel ingredients until smooth. Spread over the jelly layer and freeze for about 4 hours or overnight.

  4. Add the Chocolate Topping: Melt two-thirds of the vegan chocolate over a double boiler. Stir in the remaining chocolate. Spread over the caramel layer and sprinkle with freeze-dried raspberries. Refrigerate for 15 minutes to set.

  5. Slice and Serve: Dip a sharp knife in boiling water, wipe it dry, and cut through the shortbread. Store in an airtight container in the fridge for 3-5 days or freeze unused portions. Enjoy!

How to Serve Raspberry Caramel Millionaires Shortbread

You can serve these delicious bars chilled or at room temperature. Cut them into small squares or rectangles for bite-sized treats. They make a great addition to any dessert platter or are perfect on their own with a cup of tea or coffee.

How to Store Raspberry Caramel Millionaires Shortbread

Store the Raspberry Caramel Millionaires Shortbread in an airtight container in the refrigerator for up to 3-5 days. If you have leftovers, you can also freeze them for later enjoyment.

Tips to Make Raspberry Caramel Millionaires Shortbread

  • Make sure to let each layer set properly before adding the next one. This helps keep the layers distinct.
  • For even easier slicing, warm the knife briefly in hot water before cutting.
  • If you can’t find freeze-dried raspberries, feel free to skip them; the dessert will still be delicious!

Variation

You can switch up the fruit used in the jelly. Try strawberries, blueberries, or a mix of berries for a different flavor.

FAQs

Q1: Can I use regular flour instead of gluten-free flour?
A: Yes, you can use plain flour if you don’t need the recipe to be gluten-free.

Q2: What can I use instead of cashew butter?
A: You can substitute almond butter or peanut butter if you prefer those flavors.

Q3: Can I make this dessert in advance?
A: Absolutely! This dessert can be made a day or two in advance and kept in the fridge until you’re ready to serve it.

Print
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Raspberry Caramel Millionaires Shortbread

  • Author: olivia
  • Total Time: 80 minutes
  • Yield: 16 servings 1x
  • Diet: Vegan
Print Recipe

Description

A delightful dessert of buttery shortbread layered with tangy raspberry jelly and rich salted caramel, topped with vegan chocolate.

Ingredients

Scale
  • 1 cup (125g) gluten-free all-purpose flour
  • 1 cup (112g) ground almonds
  • 4 tablespoons (60g) vegan butter
  • 2 tablespoons (30ml) pure maple syrup
  • 1/4 teaspoon (1.25g) sea salt
  • 4 cups (480g) fresh raspberries
  • 1/4 cup (60ml) pure maple syrup
  • 1 tablespoon (15ml) lemon juice
  • 2 1/2 teaspoons (12.5g) agar-agar powder
  • 1 cup (256g) cashew butter
  • 3/4 cup (177ml) pure maple syrup
  • 4 tablespoons (60g) solid coconut oil
  • 2 tablespoons (30g) full-fat canned coconut milk
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5g) sea salt
  • 7 oz (200g) vegan chocolate
  • 1/4 cup (30g) freeze-dried raspberries (optional)

Instructions

  1. Preheat your oven to 175°C (350°F). Lightly grease an 8″ square pan and line it with parchment paper.
  2. In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until it forms a dough. Press the dough into the pan and prick with a fork. Bake for 15-18 minutes until slightly browned. Cool to room temperature.
  3. Heat the raspberries over medium heat for about 10 minutes until they become jammy. Blend until smooth, strain to remove seeds, and return to the pan. Add the maple syrup, lemon juice, and agar-agar. Boil, then simmer for 3 minutes. Cool for 10 minutes and pour over the shortbread. Freeze for 30 minutes to set.
  4. Blend all salted caramel ingredients until smooth. Spread over the jelly layer and freeze for about 4 hours or overnight.
  5. Melt two-thirds of the vegan chocolate over a double boiler. Stir in the remaining chocolate. Spread over the caramel layer and sprinkle with freeze-dried raspberries. Refrigerate for 15 minutes to set.
  6. Dip a sharp knife in boiling water, wipe it dry, and cut through the shortbread. Store in an airtight container in the fridge for 3-5 days or freeze unused portions. Enjoy!

Notes

Let each layer set properly before adding the next one to maintain distinct layers. Warm the knife in hot water for easier slicing.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 square
  • Calories: 280
  • Sugar: 22g
  • Sodium: 160mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: dessert, vegan, shortbread, raspberry, caramel

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