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Raspberry Caramel Millionaires Shortbread

Decadent Raspberry Caramel Millionaires Shortbread Bliss

This Vegan Raspberry Caramel Millionaires Shortbread combines layers of crunchy shortbread, vibrant raspberry jelly, creamy caramel, and chocolate for a guilt-free dessert.
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Prep Time 30 minutes
Cook Time 18 minutes
Freezing Time 4 hours
Total Time 4 hours 48 minutes
Servings: 16 slices
Course: Dessert
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortbread Base
  • 1 cup Gluten-free all-purpose flour
  • 1/2 cup Ground almonds
  • 1/2 cup Vegan butter
  • 1/4 cup Pure maple syrup
  • 1/4 teaspoon Sea salt
For the Raspberry Layer
  • 1 cup Fresh raspberries
  • 1 tablespoon Lemon juice
  • 2 teaspoons Agar-agar powder
For the Caramel Layer
  • 1/2 cup Cashew butter
  • 1/4 cup Coconut oil
  • 1/2 cup Full-fat canned coconut milk
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Sea salt
For the Chocolate Topping
  • 1 cup Vegan chocolate
  • 1/4 cup Freeze-dried raspberries optional

Equipment

  • Food processor
  • saucepan
  • 8-inch Square Pan
  • high-speed blender
  • Heatproof bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and grease an 8-inch square pan with vegan butter or oil, lining it with parchment paper.
  2. In a food processor, combine gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Pulse until a cohesive dough forms.
  3. Press the dough evenly into the prepared pan and prick it with a fork. Bake for 15-18 minutes until lightly browned.
  4. In a saucepan, simmer fresh raspberries over medium heat for about 10 minutes until jammy. Blend until smooth.
  5. Mix the raspberry puree with lemon juice, maple syrup, and agar-agar in the saucepan. Bring to a gentle boil while stirring.
  6. Let the jelly cool slightly before pouring it over the baked shortbread. Spread it evenly and freeze for about 30 minutes.
  7. Blend cashew butter, maple syrup, coconut oil, coconut milk, vanilla extract, and sea salt until smooth.
  8. Spread the caramel over the set raspberry jelly and return to the freezer for at least 4 hours to set.
  9. Melt two-thirds of the vegan chocolate in a heatproof bowl and stir in remaining chocolate until smooth. Pour over the caramel.
  10. Sprinkle with freeze-dried raspberries if desired. Set in the refrigerator for 15 minutes, then slice into squares.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 100mgPotassium: 150mgFiber: 2gSugar: 10gVitamin C: 10mgCalcium: 2mgIron: 4mg

Notes

For optimal texture, keep coconut milk refrigerated overnight and use a warm knife for clean cuts.

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