Go Back

Marry Me No-Bake Raspberry Chocolate Mousse Cups

Easy Home Cooking
Decadent yet wholesome, these no-bake chocolate mousse cups feature a fudgy date-nut crust, creamy coconut chocolate filling, and tangy raspberry chia jam—each bite layered with flavor and texture.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
Servings 12 mousse cups
Calories 250 kcal

Ingredients
  

For the Crust

  • 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

For the Chocolate Mousse

  • 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

For the Raspberry Jam Topping

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

Optional Chocolate Drizzle

  • Unsweetened dairy-free chocolate melted

Instructions
 

  • Make the Crust: In a food processor, combine almond flour, flax meal, almond butter, pitted dates, cocoa powder, dairy-free milk, and vanilla.
  • Process until a sticky dough forms.
  • Form Crust Cups: Line silicone or parchment paper muffin cups.
  • Press crust dough into the bottom and up the sides of each cup.
  • Freeze while you make the mousse.
  • See full steps with tips & photos → https://wimpysdiner.net/marry-me-no-bake-raspberry-chocolate-mousse-cups/

Notes

Make Ahead Friendly: These are perfect for prepping in advance—just freeze and thaw slightly before serving.
Allergy Tips: Use sunflower seed butter for nut-free variation.
Sweetness Adjustments: Use more dates or a drizzle of maple syrup if you prefer a sweeter mousse.