RASPBERRY CRUMBLE POTS

These delicious Raspberry Crumble Pots are fluffy, moist, refreshing and of course, sugar-free. Perfect for the whole family!

Serves: 10

Prep: 25 minutes

Cook/Chill: 12-15 minutes

Ingredients

200g frozen raspberries

2 tablespoons Natvia natural sweetener

3 tablespoons chia seeds

Dash of lemon juice

TOPPING:

100g oat flour

2 scoops vanilla protein powder

2 tablespoons coconut flour

4 tablespoons Natvia natural sweetener

2 tablespoons smooth nut butter

3 tablespoons almond milk

25g flaked almonds

First make the fruit base - Place the raspberries in a pan and simmer for 6-8 minutes, then mix in the Natvia, chia seeds and lemon juice and mash well, then set aside for 5-10 minutes to thicken.
Mix together the topping ingredients until they come together like a crumble mixture.
Divide the fruit into 4 small ramekin dishes (or one big one) to cover the base. Spoon over the crumble mixture generously to cover the fruit, then bake at 180C for 12-15 minutes until golden and bubbling. Enjoy hot or cold!