Delicious and easy to make vegan millionaires shortbread slice with luxurious layers of gluten-free shortbread, raspberry jelly, salted caramel, and chocolate.
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 them 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 the chocolate over a double boiler. Once melted, remove it from the heat and stir in the remaining third of the 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 them as needed.