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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

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
Metric | Imperial Measurement Conversions

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

METHOD

  1. 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.
  2. Mix together the topping ingredients until they come together like a crumble mixture.
  3. 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!

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