Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

Introduction

These Marry Me No Bake Raspberry Chocolate Mousse Cups combine a rich chocolate mousse with a nutty, cocoa-infused base and a vibrant raspberry jam topping. They are a decadent, dairy-free dessert perfect for impressing guests or indulging in a special treat without turning on the oven.

Ingredients

• For the base layer:
  • 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
• For the chocolate mousse:
  • 1 can (13.5 oz) Edward and Son’s heavy coconut cream
  • 1/4 cup cocoa powder
  • 5 large Medjool dates, pitted
• For the raspberry jam topping:
  • 10 ounces frozen raspberries
  • 1 cup water
  • 1 tbsp chia seeds
  • 1/2 teaspoon cinnamon

Instructions

1. Step 1: In a food processor, combine almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Process until the mixture forms a dough-like consistency.
2. Step 2: Line parchment paper cups with the dough mixture, pressing it into the bottom and up the sides to create a well in the center. Place the cups in the freezer while you prepare the chocolate mousse.
3. Step 3: For the chocolate mousse, blend together the heavy coconut cream, cocoa powder, and pitted Medjool dates until smooth.
4. Step 4: Remove the parchment paper cups from the freezer and fill the center wells with the chocolate mousse mixture. Return the cups to the freezer and let them set for about 2 hours.
5. Step 5: While the mousse cups are setting, prepare the raspberry jam topping. In a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and let it cool.
6. Step 6: Once the raspberry jam has cooled, spoon it onto the set chocolate mousse cups.
7. Step 7: Optionally, drizzle melted unsweetened chocolate over the tops of the cups for an extra decadent touch.
8. Step 8: Return the cups to the freezer for a few minutes to set the raspberry jam topping.
9. Step 9: Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups chilled and enjoy!

Tips & Variations

• Use soaked Medjool dates for easier blending and a smoother texture.
• Substitute almond flour with finely ground cashews for a slightly different nutty flavor.
• For a boozy twist, add a splash of raspberry liqueur to the raspberry jam mixture while cooking.
• Top with fresh raspberries or shaved dairy-free chocolate for added texture and presentation.

Storage

Store the mousse cups in an airtight container in the freezer for up to 5 days. To serve, thaw for 10-15 minutes at room temperature to soften slightly for easier eating. Do not refreeze once thawed to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen for the jam topping?

Yes, fresh raspberries work well. You may need to cook the mixture slightly less time since fresh berries break down faster.

Is this recipe suitable for vegans?

Absolutely. The recipe uses dairy-free milk and coconut cream, and all other ingredients are plant-based, making it vegan-friendly.

Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

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★★★★★

4.7 from 146 reviews

• Author: Mariam
• Total Time: 2 hours 35 minutes
• Yield: 6 mousse cups 1x
• Diet: Vegan

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Description

Enjoy these decadent Marry Me No Bake Raspberry Chocolate Mousse Cups, featuring a rich almond and cocoa base, silky dairy-free chocolate mousse, and a vibrant homemade raspberry jam topping. Perfect for a no-bake dessert that combines creamy textures with fruity brightness, ideal for special occasions or anytime indulgence.

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Ingredients

Scale 1x2x3x

Base Layer 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

Chocolate Mousse Ingredients

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

Raspberry Jam Topping Ingredients

• 10 ounces frozen raspberries
• 1 cup water
• 1 tbsp chia seeds
• 1/2 teaspoon cinnamon

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Instructions

1. Prepare the base mixture: In a food processor, combine almond flour, flax meal, runny almond butter, pitted Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Process until the mixture becomes dough-like in consistency.
2. Form the base cups: Line parchment paper cups with the dough mixture, pressing firmly into the bottom and up the sides to create a well for the mousse. Place the cups in the freezer to chill while you prepare the mousse.
3. Make the chocolate mousse: Blend the heavy coconut cream, cocoa powder, and pitted Medjool dates together in a blender or food processor until completely smooth and creamy.
4. Fill the cups with mousse: Remove the dough-lined cups from the freezer and fill the center wells with the chocolate mousse mixture. Return the filled cups to the freezer and let them set for approximately 2 hours.
5. Cook raspberry jam topping: In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon. Cook until raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and allow to cool completely.
6. Assemble the dessert: Spoon the cooled raspberry jam topping over the set chocolate mousse in each cup.
7. Add optional chocolate drizzle: For an extra decadent touch, drizzle melted unsweetened chocolate over the raspberry-topped mousse cups.
8. Set the topping: Return the assembled cups to the freezer for a few minutes to allow the raspberry jam topping and drizzle to set firmly.
9. Serve: Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups chilled and enjoy the luscious combination of flavors and textures.

Notes

• Use parchment paper cups to easily remove the mousse cups or serve directly in the cups.
• If heavy coconut cream is unavailable, refrigerate a can of full-fat coconut milk overnight and scoop the thickened cream off the top.
• The mousse can be sweetened further by adding more dates if desired.
• To store, keep the mousse cups covered in the freezer for up to 3 days for best texture and flavor.
• Substitute almond butter with any other nut or seed butter for variation.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake, raspberry, chocolate mousse, vegan dessert, gluten free, dairy free, healthy dessert, quick dessert