Marbled Raspberry & Matcha White Chocolate Freezer Cups
Updated: Aug 11
Who would complain about the classic combination that is raspberry and matcha, especially when they are starring in a nutritious, balanced sweet treat? These marbled raspberry and matcha white chocolate freezer cups are a creamy no-bake freezer treat. Juicy raspberries, antioxidant-rich matcha and a sweet white chocolate yoghurt filling. These refreshing freezer cups are simple to prepare, perfect for warmer days and easily adapted using the Cook Once, Nourish 4 Ways framework.
At a Glance
⏱️ Prep: 20 minutes
❄️ Freeze: 2–3 hours
🍽️ Makes: 12 freezer cups
🌿 Gluten-free
🥣 Protein option available
🩷 Perfect for meal prep
Best For
✓ Meal-prepping nourishing snacks
✓ A refreshing summer dessert
✓ Supporting a balanced afternoon energy boost
✓ Keeping wholesome freezer treats on hand
✓ Women looking for a simple, satisfying sweet treat made with everyday ingredients
Raspberry Matcha Freezer Cups Ingredients
Base
120g rolled oats
80g almonds
2 tbsp desiccated coconut
2 tbsp almond butter
2 tbsp maple syrup
1 tbsp melted coconut oil
Pinch of sea salt
Raspberry Layer
180g frozen raspberries
1 tbsp chia seeds
1 tsp maple syrup (optional)
Matcha White Chocolate Filling
250g thick Greek yoghurt
120g coconut yoghurt
80g good-quality white chocolate, melted
1 tsp ceremonial or culinary matcha powder
1 tbsp maple syrup
1 tsp vanilla extract
Everything you need for the topping, ready to go.
Topping
Freeze-dried raspberries
White chocolate drizzle
Extra matcha dusting
Chopped pistachios (optional)
Method
Step 1
Line a 12-hole muffin tin with paper or silicone cases.
Step 2
Place the oats and almonds into a food processor and pulse until they resemble coarse crumbs.
Add the coconut, almond butter, maple syrup, melted coconut oil and sea salt. Blend until the mixture holds together when pressed between your fingers.
Divide evenly between the muffin cases, pressing firmly into the base using the back of a spoon or the bottom of a small glass.
Transfer to the freezer while preparing the filling.
Step 3
In a small saucepan over a gentle heat, warm the raspberries until they begin to break down.
Stir through the chia seeds and optional maple syrup.
Cook for 2–3 minutes until slightly thickened before removing from the heat to cool.
Step 4
In a large bowl, whisk together the Greek yoghurt, coconut yoghurt, maple syrup and vanilla until smooth. Gradually whisk in the melted white chocolate before adding the matcha powder, whisking until evenly combined and pale green.
Step 5
Remove the bases from the freezer.
Spoon a teaspoon of raspberry mixture onto each base before topping with the matcha yoghurt mixture.
Use a fork or a cocktail stick to gently swirl the raspberry through the filling to create a marbled effect.
Step 6
Sprinkle with freeze-dried raspberries, chopped pistachios and a light dusting of matcha.
Finish with a drizzle of melted white chocolate if desired.
Freeze for 2–3 hours until firm.
Allow to stand at room temperature for 10 minutes before serving for the perfect creamy texture.
The Nourish 4 Ways Framework
One simple freezer recipe, four nourishing variations.
🌙 Menstrual Phase
Swap
Stir 1 tablespoon of ground flaxseed into the base.
Booster
Top with pumpkin seeds.
Why?
Flaxseed and pumpkin seeds add omega-3 fats, fibre and minerals, which many women find supportive during menstruation.
🌱 Follicular Phase
Swap
Fold 2 tablespoons of kefir yoghurt into the filling before freezing.
Booster
Add chopped kiwi or blueberries on top after thawing.
Why?
Kefir and fresh fruit bring extra fibre and polyphenols, matching the lighter, more energised feeling many notice in this phase.
☀️ Ovulatory Phase
Swap
Increase the Greek yoghurt to 300 g.
Booster
Stir in one scoop of unflavoured or vanilla protein powder, adding a splash of milk if needed for a smooth consistency.
Why?
A protein boost supports the more vibrant energy many women experience around ovulation.
🍂 Luteal Phase
Swap
Swap the matcha for cocoa powder to create Raspberry White Chocolate Cheesecake Cups.
Booster
Use dark chocolate instead of white chocolate for a richer flavour.
Why?
A richer, more comforting flavour can feel particularly satisfying during the luteal phase when cravings often shift.
Cook Once Tip
Make a double batch and keep a full tray in the freezer — these cups are just as good three weeks from now as they are today. I like making a big batch after a food shop, then swapping the toppings depending on what I fancy that week, so I've always got something ready without any extra thinking.
Storage
Keep stored in an airtight container in the freezer for up to 3 months.
Allow to soften for 10–15 minutes before eating for the creamiest texture.
Imogen's Note
These are one of my favourite things to have tucked away in the freezer — creamy, a little tart, and just sweet enough. They're proof that something this simple can still feel like a proper treat, made from ingredients that are actually doing something good for you.
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