Marry Me No‑Bake Raspberry Chocolate Mousse Cups

Why You’ll Love This Recipe

I love this recipe because it’s effortless yet impressive. The texture contrasts—crunchy base, creamy mousse, and fruity jam—are incredible. Being vegan, gluten‑free, and no‑bake, it fits my easy prep mindset, and it’s perfect for warmer days or last‑minute gatherings

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Base layer: almond flour, flax meal, almond butter, dates, cocoa powder, plant‑based milk, vanilla

• Chocolate mousse: coconut cream, cocoa powder or melted dairy‑free chocolate, medjool dates, almond butter, maple syrup, vanilla extract

• Raspberry jam: fresh or frozen raspberries, water (sometimes chia seeds or cinnamon in some variations)

• Topping: fresh raspberries and optional shaved dairy‑free chocolate or coconut‑cream chantilly

directions

1. Make the base
   In a food processor, I blend almond flour, flax meal, almond butter, dates, cocoa, milk, and vanilla until it forms a sticky, damp crust. I press a spoonful into the bottom of each cup.

2. Prepare raspberry jam
   I simmer raspberries with a bit of water (and cinnamon or chia if using) until thickened, then let it cool.

3. Make the chocolate mousse
   I blend coconut cream, cocoa or melted chocolate, dates, almond butter, maple syrup, vanilla, and optional salt until smooth.

4. Assemble cups
   I layer mousse over the chilled crust, then spoon raspberry jam on top. I refrigerate (or freeze for a firmer texture) until set.

5. Finishing touches
   Before serving, I top each cup with fresh raspberries and optionally shave some dairy‑free chocolate or dollop coconut‑cream chantilly.

Servings and timing

• Yield: 4–6 cups

• Prep time: ~15 minutes

• No‑cook time: ~0 minutes

• Chill time: 1–2 hours (or freeze)

Variations

• Swap almond butter for cashew, sunflower, or peanut butter to accommodate allergies

• Make it vegan and nut‑free by using seed‑butter and gluten‑free cookie crumbs instead of almond flour.

• Use strawberries, blueberries, or cherries in place of raspberries for a fruity twist.

• For a richer base, replace the crust with store‑bought gluten‑free chocolate cookies.

storage/reheating

I cover the cups and store them in the fridge for up to 3 days. If I freeze them, they’ll last about a month—then I thaw in the fridge for 5–10 minutes before serving.

FAQs

 Can I use frozen raspberries?

Yes—I thaw and drain them, then cook to make the compote. It works beautifully.

 Are these cups vegan and gluten‑free?

Absolutely. They rely on coconut cream, almond flour, and no dairy—perfect for both diets.

### Can I freeze them?

Yes—I place them in the freezer for up to a month. I let them sit for 5–10 minutes before enjoying.

 What if I don’t like almond butter?

I swap in peanut or sunflower seed butter, and they’re just as delicious.

Can I prep ahead of time?

Definitely. I build the cups and chill them overnight—just add the fresh raspberries before serving.

Conclusion

These Marry Me No‑Bake Raspberry Chocolate Mousse Cups are a dessert I adore for their ease and elegance. Creamy, fruity, and no‑bake—perfect for summer or any special moment. I love making them ahead, and they never fail to impress.