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Marry Me No Bake Raspberry Chocolate Mousse Cups

Marry Me No Bake Raspberry Chocolate Mousse Cups to Swoon Over

Indulge in these Marry Me No Bake Raspberry Chocolate Mousse Cups, a perfect blend of sweet and tart flavors without guilt.
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Prep Time 15 minutes
Cook Time 10 minutes
Freezing Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 cups
Course: Dessert
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Almond Flour Substitute with oat flour for a gluten-free option.
  • 1/4 cup Flax Meal Can be replaced with chia seeds or ground oats.
  • 1/2 cup Almond Butter Swap for any preferred nut or seed butter.
  • 1 cup Medjool Dates Use raisins or dried figs in a pinch.
  • 1/4 cup Cocoa Powder Consider raw cacao for a more intense taste.
  • 1/4 cup Dairy-Free Milk Use almond, oat, or any plant-based milk.
  • 1 tsp Vanilla Extract Optional, vanilla bean paste can add a stronger flavor.
For the Mousse
  • 1 cup Coconut Cream Substitute with thick coconut yogurt for lower calories.
  • 1 cup Frozen Raspberries Try using strawberries or blueberries for a fruity twist.
  • 2 Tbsp Water Adjust for desired consistency.
  • 2 Tbsp Chia Seeds Ground flax can also act as a substitute.
  • 1/2 tsp Cinnamon Feel free to omit if not preferred.
  • 2 Tbsp Maple Syrup Optional for added sweetness; honey or agave syrup can be alternatives.

Equipment

  • food processor
  • Saucepan
  • Parchment Paper Cups

Method
 

Prepare the Cups
  1. In a food processor, combine almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Process until dough-like consistency, about 2-3 minutes.
  2. Line parchment paper cups with the prepared dough, pressing firmly to create a well. Place in the freezer for at least 10 minutes.
Make the Mousse
  1. Blend coconut cream, cocoa powder, and additional medjool dates in the food processor until smooth, about 1-2 minutes.
  2. Fill each cup with the chocolate mousse mixture, smoothing the tops and return to freezer for about 2 hours.
Prepare the Jam
  1. Combine frozen raspberries, water, chia seeds, and cinnamon in a saucepan over medium heat. Stir frequently for about 6-8 minutes until thick.
  2. Remove from heat and let cool.
Finish and Serve
  1. Top each mousse cup with raspberry jam and optional melted chocolate.
  2. Allow to freeze briefly to set toppings, then serve chilled.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 15mgPotassium: 200mgFiber: 5gSugar: 15gVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

Best enjoyed within a week when refrigerated; can last a few weeks in the freezer. Consider topping with freshly made raspberry jam again for flavor burst.

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