Vegan Raspberry Caramel Millionaires Shortbread
It’s official! We’re going to be sharing a new millionaire’s shortbread flavour here each month! Feel free to drop a comment below if there are any flavours you would love to see included in the line-up. I cannot wait for you to try out all the different flavours we have in store. This month’s recipe is an absolute cracker of a flavour, raspberry salted caramel millionaires shortbread. With layers of gluten-free shortbread, juicy raspberry jelly, salted caramel and luscious chocolate.
This may be an unpopular opinion but i’ve always been more of a lover of salted caramel and jelly than a peanut butter jelly fan. That being said, if you do want to keep create that PBJ flavour in this recipe you can easily do so by swapping out the cashew butter in the caramel layer for peanut butter.
Ok so lets go!!
WHAT WILL I FOR THIS RASPBERRY MILLIONAIRES SHORTBREAD?
Gluten-free all-purpose flour
Or regular all-purpose flour if you don’t need the recipe to be gluten-free.
With most of the shortbread recipes on this blog, I like to keep a 1:1 ratio of regular flour and either ground almonds or oat flour.
You can find vegan butter in most large supermarkets these days. You can also use solid coconut oil in it’s place if you’d prefer.
Pure maple syrup
My all time favourite liquid sweetener. You just can’t beat pure Canadian maple syrup, it also adds more nutrition and flavour than using agave syrup for example.
As always, I add a pinch of salt to desserts and baked goods as a flavour enhancer and to balance out the sweetness of the recipe.
Fresh fruit gives the jelly layer of these shortbread bars it’s vibrant pink colour. You can also use frozen raspberries, I would suggest using about half a cup less though as they will have additional moisture content once thawed out.
A splash of lemon juice helps to bring out the flavour in the raspberry jelly.
The raspberry jelly layer of this vegan millionaires shortbread uses agar-agar powder as the setting agent. Regular gelatine is made from animal tissue, bones etc and is far from vegan-friendly. Agar-agar is derived from red algae and is an extremely powerful setting agent. Make sure you use the powdered version of agar-agar as the flakes require a different liquid ratio (or adjust the quantity accordingly if using flakes).
Whether you use dark chocolate or a vegan milk chocolate alternative is completely up to you! I personally love pairing dark chocolate with raspberry flavoured desserts.
Freeze dried raspberries
These are of course optional, but I always keep a stash of freeze dried raspberries and strawberries as they make the prettiest garnish as well as adding a really intense flavour to desserts.
Cashew butter is the main ingredient for the caramel layer! I love using cashew butter as it gives a wonderful nutty taste without being overpowering. You can of course use another nut butter if you’d prefer. Peanut butter, almond butter and even tahini would work well.
Coconut oil will help the caramel layer of these bars to set so it doesn’t turn to liquid when taken from the fridge!
Full fat coconut milk
You’ll need the full fat canned kind. Pop the can in the fridge the night before making these vegan millionaires shortbread bars, this will separate the liquid part from the fat. Scoop out the fat part from the top of the can, this is the part you need for the recipe. You can use the leftover liquid in other recipes, try adding it to curries, soups of even porridge to add richness.
I LOVE adding vanilla to desserts as it creates another layer of flavour and helps to enhance the other flavours and sweetness of the recipe!
LET’S MAKE VEGAN MILLIONAIRES SHORTBREAD
BAKE THE SHORTBREAD BASE
Making the shortbread base for these caramel millionaires is super easy. All you need to do is add all of the ingredients to your food processor and blend for a couple of minutes until they form a dough.
Grease an 8″ square pan with some vegan butter or oil and then line it with parchment paper. This will make life extremely easy when you want to pop the shortbread out of the baking dish later.
Press the dough into the base of the pan using either a spatula, cake scraper or flat bottomed glass. Make sure it’s smooth and even before using a fork to prick holes throughout it.
The shortbread will take anything from 15-18 minutes to bake, but it’s best to check it at around 15 minutes as all ovens vary. The crust should be very lightly browned.
MAKE THE JELLY
For the jelly centre, first add the raspberries to a saucepan and get them simmering over a medium heat. You’ll want to keep cooking them until they become jammy, this should take about 10 minutes or so. Just make sure you stir them regularly to avoid the raspberries from burning and sticking to the bottom of the pan.
Once jammy, add the raspberry mixture to your blender and blitz it up till smooth. I like to pass it through a sieve to remove the seeds, but this step is completely optional. Once smooth, add the raspberry liquid back to the saucepan along with the lemon juice, maple syrup and agar-agar.
Next you’ll bring the mixture to the boil and then reduce to a simmer for about 3 minutes. This will activate the agar-agar and allow it to set once cooled. Again, make sure you whisk or stir constantly to avoid the mixture from sticking to the pan.
Allow the jelly to cool slightly before adding it on top of the shortbread and into the freezer it goes to set.
PREPARE THE CARAMEL
This layer is embarrassingly easy, you literally just add all of the ingredients to the blender and blitz until smooth. Then spread the caramel out in an even layer on top of the raspberry jelly. That’s it! Now back in the freezer to set.
THE CHOCOLATE LAYER
Melt two-thirds of chocolate over a double boiler. Once melted, remove it from the heat and stir in the remaining third of chocolate, stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Sprinkle the freeze-dried raspberries on top (if using). Place in the fridge for 15 minutes to set.
To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices. If you’d like to read more detailed instructions on how to get the perfect slices, you can read more on the Banoffee Millionaires Shortbread blog post.
Store these slices in an airtight container in the fridge and consume within 3-5 days. Alternatively you can freeze any unused portions and defrost as needed.
RECOMMENDED TOOLS TO MAKE THIS MILLIONAIRE’S SHORTBREAD
WHY MAKE THIS RECIPE?
- Vegan-friendly: this millionaire’s shortbread (along with all the other recipes on my blog) is made using only plantbased ingredients and does not contain any animal derived ingredients such as dairy, eggs or honey.
- Easy to make: this recipe is suitable for cooks of all skill levels whether you’re an avid home baker or a beginner
- Gluten-free: there is no gluten in the ingredients of this traybake making it suitable for coeliacs and those who need to omit wheat or gluten as part of their dietary requirements. Always check the labels of the ingredients if you or someone who plans on eating these suffers from a food allergy or intolerance, as different brands of ingredients may vary.
- Perfect with a cuppa: These raspberry caramel millionaire’s shortbread slices are absolutely perfect with a cup of coffee or afternoon tea.
- Raspberry Ripple Salted Caramel Magnum Ice Creams
- Salted Caramel Brownies
- Vegan Raspberry Chocolate Tart
More vegan millionaires shortbread recipes
Vegan Raspberry Caramel Millionaires Shortbread
- 1 cup gluten-free all purpose flour use plain flour if not gluten-free
- 1 cup ground almonds
- 4 tbsp vegan butter
- 2 tbsp pure maple syrup
- ¼ tsp sea salt
- 4 cups fresh raspberries
- ¼ cup pure maple syrup
- 1 tbsp lemon juice
- 2 ½ tsp agar-agar powder
- 1 cup cashew butter
- ¾ cup pure maple syrup
- 4 tbsp coconut oil solid
- 2 tbsp full fat canned coconut milk or coconut cream
- 1 tsp vanilla extract
- 1 tsp sea salt
- 7 oz vegan chocolate
- ¼ cup freeze dried raspberries optional
- Preheat your oven to 175°C (350°F).
- Lightly grease the base and sides of a square 8" pan with some oil or vegan butter, then line with parchment paper.
- In your food processor, combine the gluten-free flour, almond flour, vegan butter, maple syrup and salt until the ingredients stick together to form a dough.
- Evenly press the dough into the base of the pan and smooth it out with a spatula or flat bottomed glass. With a fork, gently prick the dough several times.
- Bake for 15-18 minutes until slightly browned, then allow to cool to room temperature.
- For the jelly, add the raspberries to a saucepan and heat on medium for about 10 minutes until they become jammy. Transfer the raspberries to your blender and blitz until smooth. Sieve the mixture to remove the seeds and add it back to the pan along with the maple syrup, lemon juice and agar-agar.
- Bring to the boil, then reduce the temperature and simmer for 3 minutes, whilst whisking continuously. Remove from the heat and allow the mixture to cool slightly for about 10 minutes.
- Pour the jelly on top of the shortbread base in an even layer. Place in the freezer to set for 30 minutes.
- Meanwhile prepare the caramel by adding all of the ingredients to your food processor. Blitz for a couple of minutes until smooth and silky. Pour the caramel on top of the set jelly and use a spatula to spread it out in an even layer.
- Place back in the freezer to set for a minimum of 4 hours (overnight works well).
- Melt two-thirds of chocolate over a double boiler. Once melted, remove it from the heat and stir in the remaining third of chocolate, stir until melted thoroughly. Use a spatula to spread it over the caramel in an even layer. Sprinkle the freeze-dried raspberries on top (if using). Place in the fridge for 15 minutes to set.
- To slice, place a sharp knife in a jug of boiling water to heat it. Wipe the knife dry and gently cut, allowing the heat from the knife to melt through the slices.
- Store these slices in an airtight container in the fridge and consume within 3-5 days. Alternatively you can freeze any unused portions and defrost as needed.