Raspberry Caramel Millionaires Shortbread
1 cup (125g) gluten-free all-purpose flour (or plain flour if not gluten-free)
1 cup (112g) ground almonds
4 tablespoons (60g) vegan butter
2 tablespoons (30ml) pure maple syrup
¼ teaspoon (1.25g) sea salt
For the Raspberry Jelly:
4 cups (480g) fresh raspberries
¼ cup (60ml) pure maple syrup
1 tablespoon (15ml) lemon juice
2 ½ teaspoons (12.5g) agar-agar powder
For the Salted Caramel:
1 cup (256g) cashew butter
¾ cup (177ml) pure maple syrup
4 tablespoons (60g) solid coconut oil
2 tablespoons (30g) full-fat canned coconut milk (or coconut cream)
1 teaspoon (5ml) vanilla extract
1 teaspoon (5g) sea salt
For the Topping:
