Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

Introduction

Delight your taste buds with these Marry Me No Bake Raspberry Chocolate Mousse Cups, a luscious combination of rich chocolate mousse, a nutty base, and a vibrant raspberry topping. Perfect for a no-fuss dessert that’s both elegant and satisfying.

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) 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 Medjool dates for natural sweetness; soak them in warm water if they’re too firm before blending.
• For a lighter mousse, refrigerate instead of freezing, allowing it to set overnight.
• Add a pinch of sea salt to the base mixture to enhance the chocolate flavor.
• Swap frozen raspberries for fresh ones if in season for a fresher taste in the jam topping.
• Replace almond butter with cashew or sunflower seed butter for a different nutty flavor.

Storage

Store these mousse cups in the freezer in an airtight container for up to one week. To serve, remove them from the freezer about 10 minutes prior to eating to soften slightly for the best texture. If refrigerated, consume within 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of coconut cream for the mousse?

Yes, regular heavy cream can be whipped and used, but the mousse will no longer be dairy-free. Coconut cream provides a rich texture and subtle flavor suitable for vegan diets.

What can I use as a substitute for flax meal in the base?

You can replace flax meal with ground chia seeds or oat flour to maintain the binding effect in the crust if you don’t have flax meal on hand.

Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

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★★★★★

4.9 from 122 reviews

• Author: Simon
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Delight in these luscious Marry Me No Bake Raspberry Chocolate Mousse Cups featuring a rich chocolate mousse layered over a nutty, cocoa-infused almond flour base, topped with a homemade raspberry chia jam. This easy, no-bake dessert blends creamy coconut and medjool dates for natural sweetness, perfect for a gluten-free, dairy-free treat that’s impressive yet simple to make.

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Ingredients

Scale 1x2x3x

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

Chocolate Mousse

• 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

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

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Instructions

1. Prepare the Base Layer: 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 suitable for shaping.
2. Shape the Base: Line parchment paper cups with the dough mixture, pressing it firmly into the bottom and up the sides to create a well in the center for the mousse. Place the cups in the freezer to chill while preparing the mousse.
3. Make the Chocolate Mousse: Blend Edward and Son’s heavy coconut cream, cocoa powder, and pitted medjool dates in a blender or food processor until smooth and creamy.
4. Assemble the Mousse Cups: 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 to firm up.
5. Prepare Raspberry Jam Topping: In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon. Cook, stirring occasionally, until the raspberries break down and the mixture thickens, approximately 10 minutes. Remove from heat and allow to cool completely.
6. Add Raspberry Jam to Cups: Once cooled, spoon the raspberry jam topping onto the set chocolate mousse cups evenly.
7. Optional Chocolate Drizzle: For an extra decadent touch, drizzle melted unsweetened chocolate over the tops of the cups.
8. Final Chill: Return the assembled cups to the freezer for a few minutes to set the raspberry jam and optional drizzle.
9. Serve: Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups chilled and enjoy this elegant, no-bake dessert!

Notes

• Use medjool dates for natural sweetness and a soft texture in both the base and mousse.
• Ensure the coconut cream is well chilled before whipping or blending for best consistency.
• You can substitute almond butter with any other nut or seed butter if desired.
• The raspberry jam topping can be made ahead and stored in the refrigerator for up to three days.
• These mousse cups are best served chilled but can be stored in the freezer for longer preservation.
• If you prefer a smoother jam, blend it once cooked before cooling.

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

Keywords: no bake dessert, raspberry chocolate mousse, gluten free dessert, dairy free mousse, healthy dessert cups, almond flour base, coconut cream mousse, raspberry chia jam