Elevate your dessert game with this decadent Raspberry Caramel Millionaire’s Shortbread. This gluten-free and vegan-friendly treat combines a buttery almond shortbread base, a tangy raspberry jelly layer, luscious salted caramel, and a rich chocolate topping. Finished with a sprinkle of freeze-dried raspberries, it’s the perfect blend of sweet, salty, and fruity flavors. Whether you’re entertaining guests or treating yourself, this dessert is guaranteed to impress.
Ingredients
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
- ¼ teaspoon (1.25 g) sea salt
Raspberry Jelly
- 4 cups (480 g) fresh raspberries
- ¼ cup (60 ml) pure maple syrup
- 1 tablespoon (15 ml) lemon juice
- 2 ½ teaspoons (12.5 g) agar-agar powder
Salted Caramel
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- 1 cup (256 g) cashew butter
- ¾ 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
Topping
- 7 oz (200 g) vegan chocolate
- ¼ cup (30 g) freeze-dried raspberries (optional)
Instructions
- Make the Base : Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper. In a mixing bowl, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Mix until the dough comes together. Press the dough evenly into the lined baking pan. Bake for 10–12 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
- Prepare the Raspberry Jelly : In a saucepan, combine the raspberries, maple syrup, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down (about 5–7 minutes). Strain the mixture through a fine mesh sieve to remove the seeds, then return the strained liquid to the saucepan. Add the agar-agar powder and bring to a boil. Simmer for 2–3 minutes, whisking constantly, until the mixture thickens. Pour the raspberry jelly evenly over the cooled shortbread base. Place in the fridge to set for 20–30 minutes.
- Make the Salted Caramel : In a medium saucepan, combine the cashew butter, maple syrup, coconut oil, coconut milk, vanilla extract, and sea salt. Cook over low heat, stirring frequently, until the mixture is smooth and creamy (about 5 minutes). Let the caramel cool slightly before pouring it over the set raspberry jelly layer. Spread evenly and return to the fridge to chill for another 20 minutes.
- Add the Chocolate Topping : Melt the vegan chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second increments. Stir until smooth. Pour the melted chocolate over the chilled caramel layer, spreading it evenly with a spatula. If desired, sprinkle freeze-dried raspberries on top for a decorative finish.
- Chill and Serve : Chill the assembled shortbread in the fridge for at least 1 hour, or until the chocolate is fully set. Use a sharp knife to slice into 12 squares or rectangles. Serve and enjoy!
Conclusion
This Raspberry Caramel Millionaire’s Shortbread is a show-stopping dessert that’s as delicious as it is beautiful. The combination of textures and flavors—crunchy shortbread, tart raspberry jelly, creamy salted caramel, and rich chocolate—creates a perfectly balanced treat. Best of all, it’s entirely vegan and gluten-free, so everyone can indulge guilt-free! Perfect for holidays, parties, or any special occasion.
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Raspberry Caramel Millionaire’s Shortbread (Gluten-Free & Vegan)
A luxurious vegan and gluten-free dessert featuring a buttery shortbread base, raspberry jelly, salted caramel, and a chocolate topping with freeze-dried raspberries.
Ingredients
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
- ¼ teaspoon 1.25 g sea salt
Raspberry Jelly
- 4 cups 480 g fresh raspberries
- ¼ cup 60 ml pure maple syrup
- 1 tablespoon 15 ml lemon juice
- 2 ½ teaspoons 12.5 g agar-agar powder
Salted Caramel
- 1 cup 256 g cashew butter
- ¾ 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
Topping
- 7 oz 200 g vegan chocolate
- ¼ cup 30 g freeze-dried raspberries (optional)
Instructions
- Make the Base : Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper. In a mixing bowl, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Mix until the dough comes together. Press the dough evenly into the lined baking pan. Bake for 10–12 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
- Prepare the Raspberry Jelly : In a saucepan, combine the raspberries, maple syrup, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down (about 5–7 minutes). Strain the mixture through a fine mesh sieve to remove the seeds, then return the strained liquid to the saucepan. Add the agar-agar powder and bring to a boil. Simmer for 2–3 minutes, whisking constantly, until the mixture thickens. Pour the raspberry jelly evenly over the cooled shortbread base. Place in the fridge to set for 20–30 minutes.
- Make the Salted Caramel : In a medium saucepan, combine the cashew butter, maple syrup, coconut oil, coconut milk, vanilla extract, and sea salt. Cook over low heat, stirring frequently, until the mixture is smooth and creamy (about 5 minutes). Let the caramel cool slightly before pouring it over the set raspberry jelly layer. Spread evenly and return to the fridge to chill for another 20 minutes.
- Add the Chocolate Topping : Melt the vegan chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second increments. Stir until smooth. Pour the melted chocolate over the chilled caramel layer, spreading it evenly with a spatula. If desired, sprinkle freeze-dried raspberries on top for a decorative finish.
- Chill and Serve : Chill the assembled shortbread in the fridge for at least 1 hour, or until the chocolate is fully set. Use a sharp knife to slice into 12 squares or rectangles. Serve and enjoy!