Description
These no bake raspberry chocolate mousse cups feature a chewy almond-date crust, rich coconut chocolate mousse, and bright raspberry jam topping. Perfectly portioned, dairy-free, and naturally sweetened.
Ingredients
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
1 tsp vanilla extract
1 can (13.5 oz) heavy coconut cream
1/4 cup cocoa powder
5 large medjool dates, pitted
10 ounces frozen raspberries
1 cup water
1 tbsp chia seeds
1/2 tsp cinnamon
Optional: Melted unsweetened chocolate for drizzling
Instructions
1. Add almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract to a food processor. Blend into sticky dough.
2. Line 6 parchment or silicone muffin cups and press the dough into each to form a base with a well in the center. Freeze for 10–15 minutes.
3. Blend coconut cream, cocoa powder, and medjool dates until smooth to make the mousse.
4. Remove crusts from freezer and fill each well with mousse. Freeze for 2 hours.
5. While mousse sets, cook raspberries, water, chia seeds, and cinnamon in a saucepan over medium heat for 10 minutes. Let cool.
6. Top set mousse cups with raspberry jam. Optionally drizzle with melted chocolate.
7. Freeze or refrigerate 15 more minutes. Serve chilled.
Notes
You can substitute almond butter with peanut or cashew butter.
Fresh raspberries can replace frozen when in season.
Add sea salt to the crust for contrast or garnish with shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, No Bake
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 19g
- Sodium: 20mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg