Marry Me Raspberry Mousse Cups (Print Version)
# Ingredients:
→ Base Layer
01 -
1 cup almond flour
02 -
1/3 cup flax meal
03 -
1/3 cup runny almond butter
04 -
1 cup medjool dates, pitted
05 -
1/3 cup cocoa powder
06 -
1/3 cup dairy-free milk
07 -
1 tsp vanilla extract
→ Chocolate Mousse
08 -
1 can (13.5 oz) heavy coconut cream
09 -
1/4 cup cocoa powder
10 -
5 large medjool dates, pitted
→ Raspberry Jam Topping
11 -
10 ounces frozen raspberries
12 -
1 cup water
13 -
1 tbsp chia seeds
14 -
1/2 tsp cinnamon
# Instructions:
01 -
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 dough-like consistency.
02 -
Line parchment paper cups with the dough mixture, pressing it into the bottom and up the sides to create a well in the center. Place the cups in the freezer while you prepare the chocolate mousse.
03 -
Blend together the heavy coconut cream, cocoa powder, and pitted medjool dates until smooth.
04 -
Remove the parchment paper cups from the freezer and fill the center wells with the chocolate mousse mixture. Return the cups to the freezer and let them set for about 2 hours.
05 -
In a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and let it cool.
06 -
Once the raspberry jam has cooled, spoon it onto the set chocolate mousse cups.
07 -
Optionally, drizzle melted unsweetened chocolate over the tops of the cups for an extra decadent touch.
08 -
Return the cups to the freezer for a few minutes to set the raspberry jam topping.
09 -
Serve the chilled no-bake raspberry chocolate mousse cups and enjoy!