In a food processor, blend together almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract until a dough-like consistency forms, about 1-2 minutes.

Line a muffin tin with parchment cups. Take the prepared mixture and evenly distribute it among the lined cups, pressing firmly to create well-formed cups.

Place the muffin tin in the freezer for at least 30 minutes to solidify.

In your food processor, combine coconut cream, cocoa powder, and pitted Medjool dates. Blend until the mixture reaches a luxuriously smooth and creamy texture, which should take about 1-2 minutes.

Once the base cups are firm, carefully remove the muffin tin from the freezer. Spoon the prepared mousse into each cup until they are filled just below the rim.

Place the filled cups back in the freezer and let them set for approximately 2 hours, until completely firm.

In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and optional cinnamon. Stir as it cooks for about 5-7 minutes until it thickens.

Once thickened, remove from heat and let it cool to room temperature before topping the mousse cups.

Spoon the cooled raspberry jam on top of each mousse layer, ensuring an even distribution.

Place the cups back in the freezer for an additional 15-20 minutes to set the jam before serving.