In a food processor, combine almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Blend until the mixture forms a dough-like consistency.

Press this mixture firmly into the bottom of serving cups, creating an even base. Set aside.

In a clean food processor, add coconut cream, cocoa powder, and medjool dates. Blend until completely smooth and creamy.

Spoon the mousse over the prepared base, filling each cup generously.

In a saucepan, combine frozen raspberries, water, cinnamon, and chia seeds. Heat over medium-low for 5-7 minutes until it thickens.

Remove from heat and let it cool slightly, then spoon it over the chocolate mousse layers in each cup.

Cover the cups with plastic wrap and refrigerate for at least 2 hours to set.