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No Bake Raspberry Chocolate Mousse Cups

Decadent No Bake Raspberry Chocolate Mousse Cups That Delight!

Indulge in these healthy, No Bake Raspberry Chocolate Mousse Cups that are rich in flavor and texture.
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Prep Time 30 minutes
Freezing Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 4 cups
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Almond Flour Substitute with gluten-free flour if desired.
  • 1 tbsp Flax Meal Ground chia seeds can be an alternative.
  • 1 cup Runny Almond Butter Swap for any other nut or seed butter for variation.
  • 1 cup Medjool Dates Dried figs or raisins can work as substitutes.
  • 1/3 cup Cocoa Powder Use Dutch-processed cocoa for a milder taste.
  • 1/3 cup Dairy-Free Milk Any plant milk can be used.
  • 1 tsp Vanilla Extract Can be omitted if you desire a simpler taste.
For the Mousse
  • 13.5 oz Coconut Cream Substitute with thick coconut yogurt for a different consistency.
  • 5 pieces Medjool Dates Ensure they are well-pitted for a smooth outcome.
For the Raspberry Jam
  • 10 oz Frozen Raspberries Fresh raspberries can be used if in season.
  • 1 tbsp Chia Seeds Ground chia seeds or cornstarch can be alternatives.
  • 1/2 tsp Cinnamon Can be omitted if you prefer.
  • 1 tbsp Maple Syrup Optional; honey or agave syrup can also replace it.

Equipment

  • Food Processor
  • Muffin tin
  • Parchment Paper
  • saucepan

Method
 

Step-by-Step Instructions
  1. In a food processor, combine almond flour, flax meal, runny almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Blend until a dough-like consistency forms, about 1-2 minutes.
  2. Line a muffin tin with parchment paper cups. Evenly press the prepared chocolate dough into the bottom and up the sides of each cup. Place in the freezer for 20 minutes.
  3. Blend coconut cream, cocoa powder, and 5 medjool dates in the food processor until smooth and creamy, about 2-3 minutes.
  4. Fill each base with the chocolate mousse evenly after removing them from the freezer. Smooth the top and return them to the freezer for 2 hours.
  5. In a saucepan over medium heat, combine frozen raspberries, chia seeds, and cinnamon. Cook for 6-8 minutes until thick and jam-like. Let cool slightly.
  6. Spoon the raspberry jam over each mousse layer, optionally drizzle melted chocolate, then return to the freezer for 10-15 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 5mgPotassium: 350mgFiber: 6gSugar: 12gVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Ensure the medjool dates are well-pitted for a smooth mousse texture. Allow adequate freezing time for best results.

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