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No Bake Raspberry Chocolate Mousse Cups

Irresistible No Bake Raspberry Chocolate Mousse Cups to Indulge

Enjoy these No Bake Raspberry Chocolate Mousse Cups that are easy to make, guilt-free, and perfect for any occasion.
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Prep Time 15 minutes
Freezing Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4 cups
Course: Dessert
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup almond flour provides structure and nuttiness; substitute with gluten-free all-purpose flour if necessary
  • 1/4 cup flax meal acts as a binding agent; can be substituted with ground chia seeds
  • 1/2 cup runny almond butter adds creaminess; swap with any nut or seed butter of preference
  • 5 pieces Medjool dates naturally sweetens the base; use dried figs or raisins if necessary
  • 1/4 cup cocoa powder contributes rich chocolate flavor; unsweetened cocoa can be replaced with carob powder
  • 1/4 cup dairy-free milk makes the mixture more pliable; any plant-based milk will work
  • 1 teaspoon vanilla extract enhances flavor; recommended for taste
For the Mousse
  • 1 cup coconut cream creates luxurious mousse texture; thick coconut yogurt can be a replacement
For the Raspberry Topping
  • 1 cup frozen raspberries provides tartness; fresh raspberries can be used when in season
  • 1/4 cup water helps dissolve chia seeds; can be replaced with juice for flavor
  • 2 tablespoons chia seeds thickening agent; ground flax can be used for similar effect
  • 1/4 teaspoon cinnamon adds warmth; optional
  • 1 tablespoon maple syrup optional for added sweetness; honey or agave syrup can be used

Equipment

  • food processor
  • Small saucepan
  • spatula

Method
 

Base Preparation
  1. In a food processor, combine almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Pulse until a sticky dough forms, about 1-2 minutes.
  2. Line serving cups with the mixture, pressing down firmly to create a well-formed base. Freeze for 30 minutes to set.
Mousse Preparation
  1. In the cleaned food processor, blend coconut cream, additional cocoa powder, and two Medjool dates until velvety smooth, about 2-3 minutes.
  2. Fill each frozen base cup generously with the chocolate mousse, leveling it off with a spatula. Return to the freezer for 2 hours to firm up.
Raspberry Jam Preparation
  1. In a small saucepan, combine frozen raspberries, water, chia seeds, and cinnamon over medium heat. Allow to simmer, stirring occasionally, for about 5-7 minutes until thickened into a jam-like consistency. Remove from heat and let cool.
Assembly
  1. Once the raspberry jam is cool, take the mousse cups out of the freezer. Spoon the cooled raspberry jam generously over each mousse layer.
  2. Optionally, drizzle with melted unsweetened chocolate.
Serving
  1. Return the assembled cups to the freezer for an additional 10-15 minutes to set the layering, then serve chilled.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 150mgPotassium: 200mgFiber: 8gSugar: 10gVitamin C: 15mgCalcium: 5mgIron: 8mg

Notes

Store mousse cups in an airtight container in the fridge for up to 5 days, or freeze for up to 3 weeks. Thaw in the refrigerator overnight before serving.

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