Marry Me No Bake Raspberry Chocolate Mousse
A luscious dessert that combines rich chocolate and tart raspberries with no baking required, making it perfect for any occasion.
Ingredients
For the Base
- 240 g almond flour A gluten-free alternative that adds a nutty flavor.
- 45 g flax meal Provides health benefits and binds ingredients.
- 80 g runny almond butter Adds creaminess and essential fats.
- 175 g medjool dates, pitted Natural sweetness for the base.
- 30 g cocoa powder Rich chocolate flavor for the crust.
- 80 ml unsweetened dairy-free milk Keeps the dough smooth and pliable.
- 5 ml vanilla extract Adds depth to the flavor.
For the Mousse
- 400 ml heavy coconut cream Makes the mousse rich and velvety.
- 25 g cocoa powder Adds chocolate flavor to the mousse.
- 100 g medjool dates, pitted Sweetens the mousse naturally.
For the Raspberry Topping
- 285 g frozen raspberries Tart berries for puree topping.
- 240 ml water Used for cooking the raspberry topping.
- 12 g chia seeds Thickens the raspberry mixture.
- 2 g ground cinnamon Adds warmth and flavor depth.
Instructions
Preparation
- Gather all your ingredients. Measure them out according to the list. This preparation will ensure a smooth process later on.
- In a food processor, combine the almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Process until the mixture forms a uniform dough.
- Line muffin cups with parchment paper. Evenly press the dough into the cups, covering both the base and sides. Create a well in the center for the mousse.
- Place the filled muffin cups in the freezer to set while you prepare the mousse for at least 15-20 minutes.
Preparing the Mousse and Topping
- In a blender, combine the heavy coconut cream, additional cocoa powder, and the remaining pitted medjool dates. Blend until completely smooth and creamy.
- Spoon the chocolate mousse into the center wells of each cup, filling them generously.
- Return the filled cups to the freezer. Let them set for about 120 minutes, or until the mousse has firmed up considerably.
- In a saucepan, combine the frozen raspberries, water, chia seeds, and ground cinnamon. Cook over medium heat for about 10 minutes, stirring occasionally until the raspberries break down into a thicker mixture.
- Once thickened, remove from heat and allow to cool completely to create a topping.
- Spoon the cooled raspberry jam over each set mousse cup. Return them to the freezer for a few minutes to set the topping.
- For an added touch, drizzle with melted unsweetened chocolate before serving.
Notes
This mousse is vegan-friendly and can be customized with different fruits. To store, place the cups in an airtight container in the refrigerator for up to three days, or freeze for longer storage.