No-Bake Raspberry Mousse Cups

No-Bake Raspberry Mousse Cups

Made with Let's Do Organic Heavy Coconut Cream by Mary of Upbeetandkaleingit

Are you ready to try a dessert that combines the richness of chocolate, the tartness of raspberries, and the creaminess of mousse, all in one perfect treat?

Look no further than these marry me no bake raspberry chocolate mousse cups! They're made with healthy ingredients like Let's Do Organic Heavy Coconut Cream and will satisfy your sweet cravings without any added sugar!

The base layer is made with almond flour, flax meal, and almond butter, offers a satisfying fudginess that contrasts beautifully with the creamy mousse and jammy topping.

While the mousse itself is luxuriously smooth, thanks to rich Let's Do Organic Heavy Coconut Cream and cocoa powder. The raspberry jam adds a burst of freshness, adding a playful element to every spoonful.

 

Ingredients:

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
raspberry mousse: raspberry jam topping:
  • 10 ounces frozen raspberries
  • 1 cup water
  • 1 tbsp chia seeds
  • 1/2 teaspoon cinnamon

Directions

  1. In a food processor, mix almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract until it turns into a dough-like consistency.
  2. Press the mixture into parchment-lined cups, creating a well in the center. Freeze while you make the raspberry mousse.
  3. Blend Edward and Son’s heavy coconut cream, cocoa powder, and pitted medjool dates until smooth for the raspberry mousse.
  4. Take the cups from the freezer, fill the wells with the raspberry mousse, and freeze for about 2 hours.
  5. For the raspberry jam topping, cook frozen raspberries, water, chia seeds, and cinnamon until it thickens (about 10 minutes). Let it cool.
  6. Spoon the cooled raspberry jam onto the set mousse cups. Optionally, drizzle melted unsweetened chocolate for an extra touch.
  7. Freeze for a few more minutes to set the raspberry jam topping.
  8. Serve chilled and enjoy!