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Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe
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★★★★★

4.9 from 9 reviews

Indulge in these Marry Me No Bake Raspberry Chocolate Mousse Cups, a decadent and healthy treat featuring a rich almond and date base, silky coconut chocolate mousse, and a vibrant raspberry chia seed jam topping. Perfectly balanced with natural sweetness and dairy-free ingredients, this dessert is a refreshing and elegant no-bake delight for any occasion.

Ingredients

Scale

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 (such as almond 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 tsp cinnamon

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, ensuring all ingredients are well blended.
  2. Form the Dough Cups: 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. Place the prepared cups in the freezer to firm up while making the mousse.
  3. Make the Chocolate Mousse: Blend together the heavy coconut cream, cocoa powder, and pitted Medjool dates until smooth and creamy. This mousse will provide a rich and silky texture without any dairy.
  4. Fill the Cups: Remove the parchment cups from the freezer and fill each center well with the chocolate mousse mixture. Return the cups to the freezer and allow them to set for about 2 hours until firm.
  5. Cook the Raspberry Jam: While the mousse sets, add frozen raspberries, water, chia seeds, and cinnamon to a saucepan. Cook over medium heat for about 10 minutes, stirring until the raspberries break down and the mixture thickens. Remove from heat and let it cool.
  6. Add Raspberry Topping: Once the raspberry jam has cooled, spoon it generously over the set chocolate mousse cups, ensuring even coverage for a vibrant, fruity contrast.
  7. Optional Chocolate Drizzle: For an extra decadent touch, drizzle melted unsweetened chocolate over the tops of the cups to add richness and visual appeal.
  8. Final Chill: Return the cups to the freezer for a few minutes to set the raspberry jam and chocolate drizzle, ensuring a firm and refreshing finish.
  9. Serve and Enjoy: Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups chilled, enjoying the delightful layers of chocolate, raspberry, and nutty base in each bite.

Notes

  • Use Medjool dates for natural sweetness and a rich texture. If unavailable, other soft dates can be substituted but may alter sweetness.
  • The recipe is entirely dairy-free and vegan-friendly by using coconut cream and almond milk.
  • The mousse requires chilling time; plan ahead for at least 2 hours of freezing time.
  • For a nut-free option, substitute almond flour and almond butter with seeds or other nut-free butters, adjusting quantities accordingly.
  • Raspberry jam can be stored separately in the fridge for up to 5 days if prepared ahead.
  • The recipe is free from refined sugar as sweetness is derived from dates and natural fruit.

Nutrition

Keywords: no bake dessert, chocolate mousse, raspberry mousse cups, vegan dessert, dairy-free dessert, healthy chocolate dessert, almond flour base, raspberry chia jam

Find it online: https://todayfoodrecipe.com/marry-me-no-bake-raspberry-chocolate-mousse-cups-recipe/