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No Bake Raspberry Chocolate Mousse Cups

Decadent No Bake Raspberry Chocolate Mousse Cups to Devour

Indulge in these No Bake Raspberry Chocolate Mousse Cups, a healthy, vegan, and gluten-free dessert that's as delicious as it is easy to make!
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Prep Time 30 minutes
Setting Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 cups
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cup Base
  • 1 cup Almond Flour Substitute with oat flour for a nut-free option.
  • 1/4 cup Flax Meal Can be replaced with ground chia seeds.
  • 1/2 cup Runny Almond Butter Swap for any other preferred nut or seed butter.
  • 8 count Medjool Dates Use any pitted dates and adjust based on desired sweetness.
  • 1/4 cup Cocoa Powder Unsweetened cocoa powder recommended.
  • 1/2 cup Dairy-Free Milk Coconut milk or any plant-based milk works well.
  • 1 tsp Vanilla Extract Optional but recommended for better depth.
For the Chocolate Mousse
  • 1 cup Coconut Cream Can substitute with regular coconut cream or thick vegan heavy cream.
For the Raspberry Jam
  • 2 cups Frozen Raspberries Fresh raspberries can also be used.
  • 1/2 cup Water
  • 1 tbsp Chia Seeds Optional for gel-like consistency.
  • 1/2 tsp Cinnamon Optional but complements raspberry nicely.
  • 1 tbsp Maple Syrup Optional for added sweetness.

Equipment

  • food processor
  • Medium saucepan
  • Small Cups or Silicone Molds

Method
 

Step-by-Step Instructions
  1. Prepare the Cup Base by placing almond flour, flax meal, runny almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract into a food processor. Pulse until dough-like consistency.
  2. Shape the Cups by lining small cups or silicone molds with parchment paper and pressing the dough into the bottom and sides, ensuring a hollow center. Freeze for 15-20 minutes.
  3. Make the Chocolate Mousse by blending coconut cream, cocoa powder, and medjool dates in the food processor until smooth. Adjust sweetness if necessary and set aside.
  4. Fill the Cups by spooning the chocolate mousse into each cup, filling them to the top. Return to the freezer for 2 hours to set.
  5. Prepare the Raspberry Jam by combining frozen raspberries, water, chia seeds, and cinnamon in a saucepan. Cook for 6-8 minutes, stirring occasionally. Let it cool.
  6. Top the Mousse Cups by spooning the cooled raspberry jam on top of each mousse cup. Optionally drizzle with melted chocolate and freeze for 10 minutes.
  7. Serve and Enjoy by carefully removing the mousse cups from their molds or parchment paper. Serve chilled.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 25gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 5gSugar: 10gVitamin C: 5mgCalcium: 5mgIron: 8mg

Notes

Ensure your almond butter is runny for smoother blending. Chill the mousse cups before serving to enhance the refreshing taste and texture of the dessert.

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