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No Bake Raspberry Chocolate Mousse Cups

Decadent No Bake Raspberry Chocolate Mousse Cups to Indulge

Indulge in these No Bake Raspberry Chocolate Mousse Cups, a simple yet delicious vegan dessert.
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Prep Time 30 minutes
Chilling Time 2 hours 10 minutes
Total Time 2 hours 40 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup almond flour Can substitute with oat flour or gluten-free all-purpose flour.
  • 1/4 cup flax meal Can be replaced with ground chia seeds.
  • 1/2 cup runny almond butter Any nut or seed butter can work.
  • 8 pieces Medjool dates Other pitted dates or raisins could be used.
  • 1/4 cup cocoa powder Carob powder for a caffeine-free option.
  • 1/2 cup dairy-free milk Any plant-based milk will work.
  • 1 tbsp vanilla extract Use pure vanilla for the best taste.
For the Mousse
  • 1 cup heavy coconut cream Thick coconut yogurt for a lighter texture.
  • 4 pieces additional Medjool dates Use fewer dates if less sweetness is desired.
For the Raspberry Jam
  • 2 cups frozen raspberries Fresh raspberries can also be used.
  • 1/2 cup water
  • 2 tbsp chia seeds Flax seeds can be used but may alter texture.
  • 1/2 tsp cinnamon Omit if not desired.
  • 1 tbsp maple syrup Omit for lower sugar content.

Equipment

  • food processor
  • saucepan
  • muffin cups

Method
 

Step-by-Step Instructions
  1. Prepare Base Layer: In a food processor, combine almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract.
  2. Mold Base: Line muffin cups with parchment paper and press the dough into the bottoms and up the sides. Freeze for 20 minutes.
  3. Make Chocolate Mousse: Blend heavy coconut cream, cocoa powder, and additional Medjool dates until smooth and creamy.
  4. Fill Cups: Spoon the chocolate mousse into the wells of the cups and freeze for 2 hours.
  5. Prepare Raspberry Jam: In a saucepan, cook frozen raspberries, water, chia seeds, and optional cinnamon until thickened.
  6. Assemble: Once set, spoon cooled raspberry jam over each chocolate layer and drizzle with melted dark chocolate if desired.
  7. Chill & Serve: Return mousse cups to the freezer for 10 minutes and serve cold.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 15mgPotassium: 300mgFiber: 6gSugar: 12gVitamin C: 10mgCalcium: 30mgIron: 1.5mg

Notes

Use runny almond butter for best results and allow the raspberry jam to cool before topping.

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