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Raspberry Louise Slice: Biscuits With Raspberry Jam and Coconut Meringue [Vegan, Gluten-Free]

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If you haven’t heard of, seen, or tried a Louise Slice before, here’s your chance to get acquainted in the most delicious way. The bar is a classic New Zealand dessert that is a three-tiered beauty comprising of a buttery biscuit base, a layer of rich raspberry jam, all topped with a coconut-y meringue. This healthier vegan take on the traditional dessert is just as satisfying!

Raspberry Louise Slice: Biscuits With Raspberry Jam and Coconut Meringue [Vegan, Gluten-Free]





Cook Time



For the Base:

  • 1/2 cup rolled oats (gluten-free if necessary)
  • 1/2 cup almonds
  • 1/2 cup shredded coconut
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1 cup Medjool dates (about 7, loosely packed)

For the Raspberry Layer:

  • 2 cups raspberries, defrosted
  • 4 tablespoons chia seeds
  • 1 tablespoon liquid sweetener (brown rice syrup and coconut nectar work great here)
  • 1/2 teaspoon vanilla extract
  • Juice of 1/2 a lemon
  • 4 tablespoons freeze-dried raspberries (optional)

For the Coconut Topping:

  • 1/2 cup cashews, soaked
  • 1/4 cup water
  • 2 tablespoons liquid sweetener
  • 1/2 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted
  • 1 cup shredded coconut

To top:

  • Coconut flakes


  1. To make the base, in a food processor or high speed blender blend all base ingredients, excluding dates, until finely chopped. Then add the dates and blend again until you can press the mix together in your fingers and it sticks. Pour into a lined baking tin, press until firmly packed and flat, then place in the freezer to set.
  2. To make the raspberry layer, blend the raspberry layer ingredients in a blender or processor until fully combined and like a liquid. Pour on the base and spread to flatten, then place in the freezer.
  3. To make the topping, blend all topping ingredients except the coconut oil and shredded coconut in a high speed blender until silky smooth, scraping down the sides and blending again as needed. Then, while on low, add the melted coconut oil and blend again on high until smooth. Add the shredded coconut, pulse, then spread carefully on the jam layer. Sprinkle the coconut flakes on top, and place in the freezer for a few hours to set, or in the refrigerator overnight.
  4. Remove, slice, and enjoy! Keeps in the refrigerator for up to a week, or in the freezer for 2 months.





Wholesome family dinners and decadent gluten-free vegan desserts. Buffy Ellen Gill is the founder of Be Good Organics, a plant-based whole foods blog, community and store. After curing herself of Graves Disease, Buffy founded begoodorganics.com as a way of sharing her knowledge and recipes. Buffy is a specialist in plant-based organic living, and shares her weekly recipes, health and wellness articles and inspiring interviews to an online community of over 100,000.



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