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Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe
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★★★★★

4.9 from 11 reviews

These Marry Me No Bake Raspberry Chocolate Mousse Cups are a decadent yet healthy dessert featuring a rich almond and flaxseed base, creamy dairy-free chocolate mousse, and a vibrant homemade raspberry chia seed jam topping. Perfectly sweetened with Medjool dates and packed with wholesome ingredients, this recipe is both easy to make and impressively delicious.

Ingredients

Scale

Base Layer

  • 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

Chocolate Mousse

  • 1 can (13.5 oz) Edward and Son’s heavy coconut cream
  • 1/4 cup cocoa powder
  • 5 large Medjool dates, pitted

Raspberry Jam Topping

  • 10 ounces frozen raspberries
  • 1 cup water
  • 1 tbsp chia seeds
  • 1/2 teaspoon cinnamon

Instructions

  1. Prepare the base dough: 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 that can be pressed into a mold.
  2. Form the base cups: Line individual parchment paper cups with the dough mixture by pressing it firmly into the bottom and up the sides to create a well in the center. Place the cups into the freezer to chill while preparing the mousse.
  3. Make the chocolate mousse: Blend the heavy coconut cream, cocoa powder, and pitted Medjool dates until smooth and creamy, ensuring no lumps remain.
  4. Fill the base cups: Remove the base cups from the freezer and fill the wells with the prepared chocolate mousse. Return the cups to the freezer and let them set for about 2 hours to firm up.
  5. Prepare the raspberry jam topping: In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon. Cook until the raspberries break down and the mixture thickens, approximately 10 minutes. Remove from heat and allow to cool completely.
  6. Add the raspberry topping: Once cooled, spoon the raspberry chia seed jam onto the set chocolate mousse cups evenly.
  7. Optional chocolate drizzle: For an extra decadent finish, drizzle melted unsweetened chocolate over the tops of the cups.
  8. Final chill: Return the assembled cups to the freezer for a few minutes to allow the raspberry jam topping and chocolate drizzle to set firmly.
  9. Serve: Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups chilled and enjoy the delicious layered dessert.

Notes

  • Use pitted Medjool dates for easier blending.
  • For best texture, ensure the coconut cream is well chilled before whipping.
  • The dessert is best kept refrigerated if serving within a day or frozen for longer storage.
  • Feel free to substitute almond butter with peanut or cashew butter if preferred.
  • Ensure to use unsweetened cocoa powder for a rich chocolate flavor without added sugar.
  • Adjust sweetness by adding more dates or a natural sweetener if desired.

Nutrition

Keywords: no bake dessert, raspberry chocolate mousse, vegan mousse cups, healthy chocolate dessert, dairy-free dessert

Find it online: https://nayabaker.com/marry-me-no-bake-raspberry-chocolate-mousse-cups-recipe/