Prep Time: 20 minutes · Total Time: 4 hours · Makes: 12-14
Gluten-Free · Dairy-Free · High Protein · Low FODMAP · Paleo-Friendly
This Louise Slice with Strawberry Protein combines nostalgia with nutrition, giving you a high-protein, gluten-free twist on a classic favourite. With a chewy nutty base, vibrant raspberry chia layer, and a creamy coconut topping, it’s the perfect balance of indulgence and feel-good ingredients. A slice that does it all.
Ingredients
Base
- ½ cup rolled oats
- ½ cup almonds
- ½ cup desiccated coconut
- 1 tsp vanilla extract
- ¼ tsp sea salt
- 1 cup medjool dates (about 7, loosely packed)
Raspberry Filling
- 2 cups organic raspberries (defrosted)
- 4 tbsp chia seeds
- 2 servings of Mitchells Strawberry Protein Powder
- 1 tbsp Liquid sweetener (brown rice syrup or coconut nectar)
- ½ tsp vanilla extract
- ½ a lemon, juiced
- 4 tbsp freeze-dried raspberries (optional)
Coconut Topping
- ½ cup cashews (soaked)
- 2 tbsp Liquid sweetener (brown rice syrup or coconut nectar)
- ¼ cup water
- ½ tsp vanilla extract
- ¼ cup coconut oil (melted)
- 1 cup shredded coconut
Instructions
- In a food processor or high-speed blender, blend the rolled oats, almonds, and desiccated coconut until finely chopped.
- Add the vanilla extract and sea salt to the mixture and pulse to combine.
- Add the medjool dates and blend again until the mixture sticks together when pressed between your fingers.
- Pour the mixture into a lined baking tin and press it down firmly to ensure it’s packed evenly.
- Place the base in the freezer to set for at least 30 minutes.
- While the base sets, prepare the raspberry layer. Blend the defrosted raspberries, chia seeds, protein powder, liquid sweetener, vanilla extract, and lemon juice in a blender until smooth. Optionally, add freeze-dried raspberries and pulse to combine.
- Pour the raspberry mixture over the set base, spreading it evenly to cover the surface. Return the tin to the freezer and let the raspberry layer set for another 30 minutes to 1 hour.
- For the coconut topping, blend the soaked cashews, water, liquid sweetener, and vanilla extract in a high-speed blender until silky smooth.
- While blending, add the melted coconut oil and continue to blend until well combined.
- Add the shredded coconut and pulse to mix in, being careful not to over-blend.
- Remove the tin from the freezer and spread the coconut mixture over the raspberry layer, smoothing it out gently.
- Sprinkle the top with extra shredded coconut if desired.
- Return the slice to the freezer for a few hours to set, or refrigerate overnight for best results.
- Once fully set, slice the Louise slice into squares and enjoy!
- Store leftovers in the fridge for up to a week, or in the freezer for up to 2 months.