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Marry Me No Bake Raspberry Chocolate Mousse Cups

Marry Me No Bake Raspberry Chocolate Mousse Cups You'll Love

A quick and delightful dessert combining chocolate and raspberries, these Marry Me No Bake Raspberry Chocolate Mousse Cups are vegan and gluten-free.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base Layer
  • 1 cup almond flour substitute with oat flour or another gluten-free flour if desired
  • 2 tablespoons flax meal can be replaced with ground chia seeds if needed
  • 1/2 cup runny almond butter substitute with any nut or seed butter you prefer
  • 6 pieces Medjool dates ensure they are pitted and soft for easy blending
  • 1/4 cup cocoa powder choose unsweetened cocoa for the best results
  • 2 tablespoons dairy-free milk any plant-based milk can work (e.g., almond, coconut)
  • 1 teaspoon vanilla extract use pure extract for the best quality
For the Mousse Layer
  • 1 cup coconut cream regular coconut cream can be used as a substitute
  • 4 pieces Medjool dates same requirements as the base layer
For the Raspberry Jam Topping
  • 1 cup frozen raspberries any kind of frozen berries will work
  • 1/4 cup water
  • 2 tablespoons chia seeds flax seeds can be an alternative if unavailable
  • 1 teaspoon cinnamon adds warmth and depth to the raspberry topping

Equipment

  • food processor
  • small saucepan

Method
 

Preparation Steps
  1. In a food processor, combine almond flour, flax meal, almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Blend until smooth.
  2. Press this mixture firmly into the bottom of your serving cups, creating an even layer.
  3. Rinse the food processor and add chilled coconut cream, cocoa powder, and Medjool dates. Blend until creamy and smooth.
  4. Spoon this mousse evenly over the prepared base layer in each cup, smoothing the tops with a spatula.
  5. In a small saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat for about 8-10 minutes, stirring occasionally, until thickened.
  6. Once thickened, let it cool slightly before topping the mousse with the raspberry jam.
  7. Refrigerate for at least 2 hours or until ready to serve; alternatively, freeze for about 2 hours.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 5gSugar: 15gVitamin C: 10mgCalcium: 4mgIron: 6mg

Notes

These mousse cups can be kept covered in the fridge for up to three days or frozen for two months. Allow them to thaw overnight before serving.

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