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
- 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.
- 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.
- Blend all salted caramel ingredients until smooth. Spread over the jelly layer and freeze for about 4 hours or overnight.
- 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.
- 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