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Marry Me No Bake Raspberry Chocolate Mousse Cups

  • Author: Sophie Carter
  • Total Time: 35 minutes
  • Yield: 6 dessert cups 1x
  • Diet: Vegan

Description

These Marry Me No Bake Raspberry Chocolate Mousse Cups feature a rich chocolate almond date crust, creamy chocolate coconut mousse, and a sweet-tart raspberry chia topping. An elegant no-bake dessert made with wholesome ingredients and perfect for romantic dinners, special occasions, or chocolate cravings.

Ingredients

Scale

Chocolate Almond Date Base

  • 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 Coconut Mousse

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

Raspberry Chia Topping

  • 10 ounces frozen raspberries
  • 1/4 cup water
  • 1 tbsp chia seeds
  • 1/2 teaspoon cinnamon
  • 1 tbsp maple syrup if wanted

Instructions

  1. Add the almond flour, flax meal, almond butter, 1 cup pitted Medjool dates, 1/3 cup cocoa powder, dairy-free milk, and vanilla extract to a food processor. Process until the mixture is cohesive and holds together when pressed.
  2. Divide the chocolate base among individual dessert cups. Press firmly into the bottom of each cup to create an even layer.
  3. Add the coconut cream, 1/4 cup cocoa powder, and 5 large pitted Medjool dates to a blender. Blend until smooth and creamy, scraping down the sides as needed.
  4. Spoon the chocolate mousse evenly over the prepared bases. Smooth the tops and refrigerate while preparing the raspberry topping.
  5. Add the frozen raspberries and water to a small saucepan. Cook over medium heat, stirring occasionally, until the berries soften and break down.
  6. Stir in the chia seeds and cinnamon. Cook briefly until the mixture begins to thicken. Add the optional maple syrup if desired.
  7. Remove the raspberry topping from the heat and allow it to cool completely.
  8. Spoon the cooled raspberry topping over the chocolate mousse layers.
  9. Refrigerate the assembled cups until the mousse is firm and the layers are chilled. Serve cold.

Notes

  • Use soft Medjool dates for the smoothest base and mousse. If needed, soak firm dates briefly in warm water and drain well.
  • Allow the raspberry topping to cool completely before adding it to the mousse to help preserve the layers.
  • Refrigerate the assembled cups in covered containers and enjoy within 3 days for the best texture.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Recipes
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 dessert cup
  • Calories: 430 kcal
  • Sugar: 29 g
  • Sodium: 35 mg
  • Fat: 26 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 49 g
  • Fiber: 12 g
  • Protein: 8 g
  • Cholesterol: 0 mg

Keywords: Marry Me No Bake Raspberry Chocolate Mousse Cups, raspberry chocolate mousse, no bake chocolate dessert, vegan mousse cups, chocolate raspberry dessert, coconut cream mousse

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