No Bake Raspberry Chocolate Mousse Cups
Rich, creamy, and chilled dessert cups with a chocolate base, coconut cocoa mousse, and bright raspberry topping.
Equipment
- Food processor
- Mixing bowl
- Saucepan
- Spoon or piping bag
- Serving cups
Ingredients
- 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
- 1 can heavy coconut cream 13.5 oz
- 1/4 cup cocoa powder for the mousse
- 5 large medjool dates pitted
- 10 oz frozen raspberries
- 1/4 cup water
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
- 1 tbsp maple syrup optional
Instructions
- Blend almond flour, flax meal, almond butter, medjool dates, cocoa powder, milk, and vanilla until sticky and press into cups to form the base.
- Blend coconut cream, cocoa powder, and dates until smooth and fluffy for the mousse layer.
- Simmer raspberries, water, chia seeds, cinnamon, and maple syrup until thickened, then cool slightly.
- Layer the mousse and raspberry topping over the base, then chill until set before serving.
Notes
- Nutrition values are approximate and may vary by brand.
- Chill before serving for the best texture.
- Add a pinch of salt to deepen the chocolate flavor.