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!

Carbs	Pro	Fats	Energy KJ	Calories	Serving size

AFTERNOON TEA, BREAKFAST, HOT BAKES, HOTCAKES, KIDS TREATS, LOW CALORIE DESSERTS, NUTTVIA, QUICK DESSERTS, QUICK RECIPE