Matcha, White Chocolate and Raspberry Pots

Looking for a healthy yet indulgent dessert? These Matcha, White Chocolate & Raspberry Pots are the perfect balance of creamy, fruity, and sweet flavors. Made with silken tofu, vibrant matcha powder, and naturally sweetened with Natvia Sweetner Stevia Synbiotic, this dessert is both nutritious and delicious. The addition of fresh raspberries, chia seeds, and no added sugar white chocolate makes it a great low-sugar option while still feeling like a treat. Whether you're a matcha lover or looking for a refined sugar-free dessert, these pots are sure to hit the spot!

SET TIME: 1 HOUR

PREP TIME: 10 MINUTES

TOTAL TIME: 1 HOUR 10 MINUTES

Ingredients

For the base:

½ 350g pack silken tofu
2 tablespoons matcha powder or matcha sauce
3 tablespoons Natvia Sweetener Stevia Synbiotics 250g

For the jam:

3 tablespoons raspberry or strawberry jam
Handful of fresh raspberries
2 tablespoons chia seeds

For the topping:

1 tablespoon coconut oil
30g no added sugar white chocolate
Fresh raspberries
Flaked almonds, to decorate

Method

Blend the silken tofu, matcha powder or sauce, and Natvia Synbiotic sweetener until smooth and creamy. Divide the mixture evenly between 3 individual ramekins.
In a bowl, mash the jam, fresh raspberries, and chia seeds together. Let it sit for 5 minutes to thicken. Add a spoonful of this chia jam into the center of each ramekin.
Melt the coconut oil and no added sugar white chocolate together gently. Pour this over each ramekin, covering the surface completely.
Top each pot with a few fresh raspberries and a sprinkle of flaked almonds.
Chill the ramekins in the fridge for at least 1 hour to set. Enjoy this light and refreshing matcha dessert!