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Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

★★★★★

4.7 from 146 reviews
  • Author: Mariam
  • Total Time: 2 hours 35 minutes
  • Yield: 6 mousse cups 1x
  • Diet: Vegan

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.

Ingredients

Scale

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

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

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