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Healthy Dark Chocolate & Raspberry Protein Crumble

Dark Chocolate & Raspberry Crumble

Courtney Pruce

Put a scrumptiously moreish crumble back on the dessert menu with Courtney Pruce’s Dark Chocolate & Raspberry Crumble – packing high protein and heart-warming taste.

By Courtney Pruce


For the Crumble Topping

For the Berry Filling

  • 150g raspberries (fresh or frozen)
  • 100g diced strawberries (fresh or frozen)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tbsp Zero Calorie Sweetener
  • Juice of 1/2 a lemon


  • Calories: 280kcal
  • Protein: 18g
  • Carbs: 30g
  • Fats: 12g
  • Fibre: 11g

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Nutritional comparison

Compare Courtney's Recipe Standard Recipe Difference
Calories 280 518 -238
Protein 18g 4.7g +13.3g
Carbs 30g 85.1g -55.1g
Fibre 11g 5g -6g
Fat 12g 16.5g -4.5g


  1. Preheat your oven to 180 degrees Celsius.
  2. In a bowl, combine the oats, whey and almond flour. Mix well and then add the coconut oil and syrup.
  3. With your hands, rub the mixture between your finger tips to combine the crumble topping, until the coconut oil and syrup has been absorbed evenly by the crumble. Place the topping aside whilst you prepare the filling.
  4. Heat a small saucepan on a low/medium heat with a little coconut oil or low calorie cooking spray. Add your berries (frozen or fresh), lemon juice, sweetener/sugar replacement, cinnamon and nutmeg.
  5. Simmer the berries, constantly stirring and use a spatula to break the berries down (if you’re using frozen this will take a little bit longer). Once the berries have reduced down and a runny jam like consistency is achieved, remove the pan from the heat.
  6. Pour the berry filling into the dish so that is evenly covers the bottom (you could then sprinkle over the dark chocolate over the berry filling if you’d prefer the chocolate inside the crumble as oppose to on top).
  7. Sprinkle your crumble topping over the berry filling so that it is completely covered forming an even layer. Then sprinkle over your chocolate and Sukrin gold sugar (if using). This is optional, but I also like to spray a few pumps of low calorie cooking spray on top to make the crumble extra golden and delicious in the oven.
  8. Place the crumble into the oven and bake for 10-15 minutes until the topping is slightly golden and crisp and the chocolate has melted into the crumble topping. The cooking time will vary depending on your oven’s heat, so carefully watch it after 10 minutes to ensure it turns golden but doesn’t burn (as it will taste bitter once burnt).
  9. Remove from the oven and serve warm. For added delicious, add a side of healthy ice cream!

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