Marry Me No Bake Raspberry Chocolate Mousse Cups: A Deliciously Decadent Dessert for Any Occasion
When you want a dessert that’s both irresistible and effortless to make, the Marry Me No Bake Raspberry Chocolate Mousse Cups are your perfect answer.
This dessert cleverly combines rich chocolate mousse, a crunchy nutty base, and a vibrant raspberry jam topping to create a harmonious blend of flavors and textures.
Table of Contents
It’s ideal for cosy weeknight dinners, festive gatherings, or impressing guests at potlucks without turning on the oven. Plus, it’s dairy-free, making it friendly for folks who seek plant-based or allergen-conscious treats.
Marry Me No Bake Raspberry Chocolate Mousse Cups
Equipment
- food processor to blend the crust and mousse
- mixing bowl for raspberry jam mixture
- saucepan to cook raspberry topping
- spatula for mixing and scraping
- freezer-safe muffin tin or cups for shaping the mousse cups
- Measuring cups and spoons for accuracy
Ingredients
- 1 cup almond flour
- 1/3 cup flax meal
- 1/3 cup runny almond butter (or tahini or peanut butter)
- 1 cup Medjool dates, pitted
- 1/3 cup cocoa powder
- 1/3 cup dairy-free milk (almond or coconut)
- 1 tsp vanilla extract
- 1 can (13.5 oz) heavy coconut cream, well-chilled
- 1/4 cup cocoa powder (for mousse)
- 5 Medjool dates, pitted (for mousse)
- 10 oz frozen raspberries
- 1 cup water
- 1 tbsp chia seeds
- 1/2 tsp cinnamon
Instructions
- Combine almond flour, flax meal, almond butter, dates, cocoa powder, dairy-free milk, and vanilla in a food processor. Blend until a dough-like texture forms.
- Line parchment cups and press the base mixture into the bottom and sides, forming a cup with a well in the center. Freeze while preparing the mousse.
- Blend chilled coconut cream, cocoa powder, and dates until smooth and creamy to make the chocolate mousse.
- Fill the frozen cups with the mousse and return them to the freezer for about 2 hours or until firm.
- In a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat, stirring, until thickened (about 10 minutes). Cool completely.
- Top each mousse cup with the cooled raspberry jam. Optionally drizzle with melted dark chocolate and chill again briefly to set.
- Serve chilled straight from the fridge. Garnish with fresh raspberries or mint if desired.
Notes
Why You’ll Love This Marry Me No Bake Raspberry Chocolate Mousse Cups
- No baking required save time and your oven’s energy.
- Vibrant flavor combinations bittersweet chocolate, tart raspberry, and warm cinnamon.
- Texturally delightful creamy mousse, dense crust, and jammy topping.
- Healthful ingredients with almond flour, flax meal, and medjool dates.
- Versatile and family-friendly appeals to various dietary preferences.
Ingredients Marry Me No Bake Raspberry Chocolate Mousse Cups
- Base Layer
1 cup almond flour - 1/3 cup flax meal
- 1/3 cup runny almond butter (or substitute with tahini or peanut butter)
- 1 cup Medjool dates, pitted (or use any soft dried dates)
- 1/3 cup cocoa powder
- 1/3 cup dairy-free milk (almond milk or coconut milk work well)
- 1 tsp vanilla extract
- Chocolate Mousse
1 can (13.5 oz) heavy coconut cream (use well-chilled for best results) - 1/4 cup cocoa powder
- 5 large Medjool dates, pitted
- Raspberry Jam Topping
10 ounces frozen raspberries (fresh can be used but frozen works better for thickening) - 1 cup water
- 1 tbsp chia seeds (natural thickener and adds nutrition)
- 1/2 tsp cinnamon (adds warmth and depth)
Step-by-Step Instructions
- Prepare the base: Combine almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract in a food processor. Blend until the mix forms a firm, dough-like consistency.
- Form the cups: Line parchment paper cups with this dough, pressing firmly into the bottom and sides to create a cup shape with a well in the center. Freeze these cups while you prepare the mousse.
- Make the chocolate mousse: Blend chilled heavy coconut cream, cocoa powder, and pitted Medjool dates until completely smooth and creamy.
- Fill the cups: Remove the base cups from the freezer. Carefully spoon the chocolate mousse into the well of each cup. Freeze again for about 2 hours or until set.
- Prepare raspberry jam topping: In a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 10 minutes). Cool the jam before using.
- Top and chill: Spoon the cooled raspberry jam over the set mousse cups. Optionally, drizzle melted unsweetened chocolate on top for extra indulgence. Return cups to the freezer to let the topping set for a few minutes.
- Serve chilled: Enjoy these refreshing mousse cups directly from the fridge for the best texture and flavor experience.
Time & Servings
- Prep time: 15 minutes
- Cook time: 15 minutes (includes raspberry jam simmer time)
- Total time: 30 minutes (+ 2 hours freezing)
- Servings: 6 cups
Storage, Freezing & Reheating Tips
Store leftovers in an airtight container in the freezer for up to 1 week.
Thaw cups in the refrigerator for about 10-15 minutes before serving to soften slightly.
Avoid freezing longer than recommended to preserve the optimal texture.
Serving Suggestions and Garnishes
Serve as a refined party dessert or a romantic treat.
Garnish with fresh raspberries or mint leaves to enhance freshness.
Dust with cocoa powder or shaved vegan chocolate for extra appeal.
Optional Flavor Variations
- Mix a pinch of chili powder into the mousse for a spicy kick.
- Replace raspberry topping with strawberry or mixed berry compote.
- Use a splash of vanilla or almond extract in the mousse for aromatics.
Cultural and Contextual Note
Inspired by classic chocolate mousse, this no-bake version offers a simple yet elegant solution suitable for modern lifestyles. Featuring wholesome ingredients such as Medjool dates and coconut cream, it beautifully balances indulgence with nourishing elements. The vibrant raspberry-chocolate combination has long been a favorite in European desserts, celebrated here in a fresh, accessible way.
