Raspberry Caramel Millionaires Shortbread
7 oz (200g) vegan chocolate
¼ cup (30g) freeze-dried raspberries (optional)
Instructions
1. Prepare the Base:
Preheat your oven to 175°C (350°F). Lightly grease an 8″ square pan and line it with parchment paper.
In a food processor, combine the gluten-free flour, ground almonds, vegan butter, maple syrup, and sea salt. Process until the mixture forms a dough.
Press the dough evenly into the base of the pan. Smooth it out with a spatula or flat-bottomed glass. Prick the dough with a fork to prevent bubbling.
Bake for 15-18 minutes, or until slightly browned. Allow to cool to room temperature.
2. Make the Raspberry Jelly:
In a saucepan, heat the raspberries over medium heat for about 10 minutes until they become jammy. Transfer to a blender and blend until smooth.
Strain the mixture through a sieve to remove seeds, then return it to the pan.
Add the maple syrup, lemon juice, and agar-agar. Bring to a boil, then reduce the heat and simmer for 3 minutes while whisking continuously.
Remove from heat and let cool for about 10 minutes.
Pour the jelly evenly over the cooled shortbread base. Freeze for 30 minutes to set.
3. Prepare the Salted Caramel:
In a food processor, combine all caramel ingredients and blend until smooth and silky.
Spread the caramel over the set raspberry jelly layer. Use a spatula to smooth it out.
Freeze for a minimum of 4 hours, or overnight if possible.
4. Add the Chocolate Topping:
