Name: Marry Me No-Bake Raspberry Chocolate Mousse Cups
Prep time: 40 min
Cook time: 10 min
Total time: 170 min
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 almond, oat, etc.; 1 teaspoon vanilla extract; 1 can 13.5 oz canned coconut cream (chilled; use the thick top layer); 1/4 cup cocoa powder; 5 Medjool dates pitted; 1 teaspoon vanilla extract; 10 ounces frozen raspberries; 1 cup water; 1 tablespoon chia seeds; 1/2 teaspoon cinnamon; Unsweetened dairy-free chocolate melted

These Marry Me No-Bake Raspberry Chocolate Mousse Cups combine a fudgy almond-flax crust, silky coconut-chocolate mousse, and a vibrant raspberry jam topping—all without turning on the oven.

Each cup is a celebration: rich, creamy, and bursting with berry brightness.

Whether it’s date night, a special occasion, or you simply crave something indulgent, these cups deliver a restaurant-worthy dessert in under an hour (plus chill time).

Why You’ll Love This Recipe

No-Bake Perfection: Skip the oven—just blend, press, and chill for layers of pure indulgence.

Vegan & Gluten-Free: Almond flour, flax meal, and coconut cream create a decadent dessert that fits many dietary needs.

Fudgy Crust & Silky Mousse: A chocolatey almond-flax base meets creamy coconut mousse, offering contrasting textures in each bite.

Fresh Raspberry Accent: Homemade chia-infused raspberry jam adds natural sweetness, bright color, and a hint of tang.

Make-Ahead & Freezer-Friendly: Prepare up to 24 hours in advance—freeze or refrigerate until serving for stress-free entertaining.

What You’ll Need (Ingredient Highlights)

Almond Flour & Flax Meal: Form a fudgy, nutrient-rich crust reminiscent of a brownie.

Almond Butter & Medjool Dates: Bind the crust together naturally, adding chewy sweetness.

Cocoa Powder: Infuses the crust and mousse with rich, deep chocolate flavor.

Dairy-Free Milk & Vanilla Extract: Moisturize the crust and elevate layers with aromatic warmth.

Canned Coconut Cream: The base for a velvety, dairy-free chocolate mousse.

Fresh or Frozen Raspberries & Chia Seeds: Turn into a quick jam that crowns each cup with berry brightness.

Cinnamon (Optional): Adds a warm spice note to the raspberry topping.

Pro Tips Before You Start

Chill Your Tools: Place mixing bowls and utensils in the fridge for 15 minutes—cold equipment helps the mousse set faster.

Use Silicone or Parchment Cups: They make unmolding each delicate mousse cup effortless.

Measure Dry Ingredients Precisely: Level almond flour and flax meal so the crust holds together without becoming too dry.

Melt Chocolate Gently (if drizzling): Use a double boiler or short bursts in the microwave, stirring frequently to avoid burning.

Taste & Adjust: Sample the mousse before freezing—add a touch more coconut cream or maple syrup if you prefer a sweeter, creamier texture.

How to Make Marry Me No-Bake Raspberry Chocolate Mousse Cups

Step 1: Prepare the Crust
Combine almond flour, flax meal, almond butter, pitted dates, cocoa powder, dairy-free milk, and vanilla extract in a food processor.

Pulse until the mixture holds together like a sticky dough.

Step 2: Form the Crust Cups
Line silicone or parchment paper muffin cups.

Press about 1–2 tablespoons of crust dough firmly into the bottom and up the sides of each cup, creating a well for the mousse.

Place the tray in the freezer to set while you make the mousse.

Step 3: Make the Chocolate Mousse

Scoop the thick part of chilled coconut cream (avoid any watery liquid).

In a blender or mixing bowl, blend coconut cream, cocoa powder, pitted dates, and vanilla extract until smooth and creamy.

Taste and add a touch of maple syrup if you want it sweeter.

Step 4: Assemble Mousse Cups
Remove the crust cups from the freezer.

Spoon the chocolate mousse into each crust, filling nearly to the top.

Tap the tray gently on the counter to settle the mousse and smooth the surface.

Step 5: Chill & Set
Freeze the assembled cups for at least 2 hours (or refrigerate 3–4 hours) until the mousse is firm to the touch.

Step 6: Prepare the Raspberry Jam Topping
In a small saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon.

Cook, stirring occasionally, until raspberries break down and the mixture thickens (about 10 minutes).

Remove from heat and let cool completely.

Step 7: Top with Raspberry Jam
Once the mousse is set, spoon cooled raspberry jam over each cup, letting it fill the center.

Optionally, drizzle melted unsweetened chocolate on top for an extra decadent touch.

Step 8: Final Chill & Serve
Return the cups to the freezer for 10–15 minutes to fully set the jam.

Serve chilled—each cup offers a luscious bite of chocolate, coconut, and raspberry.

What to Serve It With

Sparkling Rosé or Prosecco: Light bubbles and subtle sweetness perfectly complement the rich chocolate and tart raspberry.

Fresh Mint Leaves: Garnish each cup with a mint sprig for a refreshing herbal note and a pop of green.

Berry Medley: Serve alongside a small bowl of mixed berries (blueberries, blackberries) for extra color and freshness.

Variations / Substitutions

Nut-Free Crust: Swap almond flour and almond butter for sunflower seed flour and sunflower seed butter.

Add a pinch of turmeric to neutralize any green tint.

Jam Swirl: Instead of fresh raspberries, swirl a spoonful of seedless raspberry jam into each mousse cup before freezing for ribbons of jammy flavor.

Flavor Twist: Replace raspberries with blueberries and a hint of lemon zest in the jam topping for a blueberry-lemon version.

Protein Boost: Add a scoop of vanilla or chocolate vegan protein powder to the mousse for an extra protein punch—adjust sweetness as needed.

Coconut Yogurt Swap: If you prefer a lighter mousse, use thick coconut yogurt instead of canned coconut cream—strain through cheesecloth for extra creaminess.

Storage & Leftovers

Freezer: Store the mousse cups in an airtight container with parchment layers between cups for up to 1 month.

Refrigerator: If you don’t want to freeze, keep cups in an airtight container for up to 3 days—texture will be softer, more mousse-like.

Thawing: Let cups sit at room temperature for 5–10 minutes before serving to soften slightly, or thaw in the refrigerator for 1 hour.

Avoid Microwave: Reheating in the microwave will compromise texture—stick to fridge or room-temperature thawing.

FAQs

Can I use fresh raspberries instead of frozen?
Yes—use fresh raspberries, but they may yield a looser jam.

Simmer until thickened, then cool completely before topping the cups.

How do I know when the mousse is set?
The mousse should feel firm to the touch and hold its shape when you gently press the top.

If it’s still jiggly, freeze another 30 minutes.

Can I make these ahead for a party?
Absolutely—assemble, freeze, and store up to 24 hours before serving.

Thaw slightly before serving for the best texture.

Is there a dairy-free, vegan alternative for chocolate chips if drizzling?
Yes—choose any high-quality, dairy-free (vegan) chocolate chips or a dark chocolate bar marked vegan.

Melt gently before drizzling.

Can I freeze the raspberry jam topping separately?
Yes—store jam in a sealed container for up to 1 week in the fridge.

Rewarm slightly before spooning onto the mousse cups.

Are these cups kid-friendly?
Definitely! Kids love the chocolate mousse and bright berry topping.

Just be mindful of texture preferences around coconut cream.

Final Thoughts

These Marry Me No-Bake Raspberry Chocolate Mousse Cups are proof that no-bake desserts can feel gourmet.

With layers of fudgy crust, velvety coconut-chocolate mousse, and fresh raspberry jam, they strike the perfect balance between rich and refreshing.

Whip them up for date night, bridal showers, or anytime you crave an indulgent, fuss-free treat.