Description
Delight in these Marry Me No Bake Raspberry Chocolate Mousse Cups featuring a rich almond and cocoa base, a creamy dairy-free chocolate mousse, and a vibrant raspberry chia jam topping. This no-bake dessert is perfect for anyone looking for a dairy-free, gluten-free, and vegan indulgence.
Ingredients
Base Layer
- 1 cup almond flour
- 1/3 cup flax meal
- 1/3 cup runny almond butter
- 1 cup Medjool dates, pitted
- 1/3 cup cocoa powder
- 1/3 cup dairy-free milk (such as almond or oat milk)
- 1 tsp vanilla extract
Chocolate Mousse
- 1 can (13.5 oz) Edward and Son’s heavy coconut cream
- 1/4 cup cocoa powder
- 5 large Medjool dates, pitted
Raspberry Jam Topping
- 10 ounces frozen raspberries
- 1 cup water
- 1 tbsp chia seeds
- 1/2 teaspoon cinnamon
Optional Topping
- Melted unsweetened chocolate for drizzling
Instructions
- Prepare Base Layer: In a food processor, combine almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Process until the mixture forms a cohesive, dough-like consistency.
- Form Base Cups: Line parchment paper cups with the dough mixture, pressing it firmly into the bottom and up the sides, creating a well in the center for the mousse. Place the cups into the freezer to chill while preparing the mousse.
- Make Chocolate Mousse: Blend the heavy coconut cream, cocoa powder, and pitted Medjool dates in a blender or food processor until smooth and creamy.
- Fill Base Cups with Mousse: Remove parchment cups from the freezer and fill the wells with the chocolate mousse. Return the cups to the freezer and allow them to set for approximately 2 hours.
- Prepare Raspberry Jam Topping: In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon. Cook, stirring occasionally, until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool completely.
- Add Raspberry Jam: Spoon the cooled raspberry jam over the set chocolate mousse cups evenly.
- Optional Chocolate Drizzle: For an extra decadent touch, drizzle melted unsweetened chocolate over the raspberry-topped cups.
- Final Setting: Return the assembled cups to the freezer for a few minutes to let the raspberry jam and optional chocolate drizzle set.
- Serve: Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups chilled and enjoy immediately.
Notes
- Use runny almond butter for easy mixing; if your almond butter is thick, warm it slightly before measuring.
- Ensure the coconut cream is heavy and full-fat for a creamy mousse texture.
- Medjool dates should be soft and fresh for best blending results; soak in warm water if they are dry.
- The raspberry jam can be stored separately in the refrigerator if prepping ahead.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
- For a nut-free option, substitute the almond flour and almond butter with sunflower seed flour and sunflower seed butter respectively.
- Freezing times may vary slightly depending on your freezer’s temperature settings.
