Marry Me No Bake Raspberry Chocolate Mousse Cups are the ultimate showstopper dessert that strikes the perfect balance between rich chocolate and vibrant raspberry. With no baking required, this delightful treat is not only simple to prepare but also satisfies even the most discerning sweet tooth. Ideal for romantic occasions, celebrations, or just a special indulgence, these mousse cups will have everyone asking for the recipe. Let’s dive into how to create these heavenly delights!
Ingredients
For the Base Layer:
- 1 cup (100 g) almond flour
- 1/3 cup (40 g) flax meal
- 1/3 cup (80 g) runny almond butter
- 1 cup (150 g) medjool dates, pitted
- 1/3 cup (40 g) cocoa powder
- 1/3 cup (80 ml) dairy-free milk
- 1 tsp (5 ml) vanilla extract
For the Chocolate Mousse:
- 1 can (13.5 oz / 400 ml) Edward and Son’s heavy coconut cream
- 1/4 cup (25 g) cocoa powder
- 5 large medjool dates, pitted
For the Raspberry Jam Topping:
- 10 ounces (280 g) frozen raspberries
- 1 cup (240 ml) water
- 1 tbsp (15 g) chia seeds
- 1/2 teaspoon (2 g) cinnamon
Directions
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Prepare the Base Layer: In a food processor, combine the almond flour, flax meal, runny almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Process until the mixture reaches a dough-like consistency.
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Shape the 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 cups in the freezer while you prepare the chocolate mousse.
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Make the Chocolate Mousse: In the same food processor, blend together the Edward and Son’s heavy coconut cream, cocoa powder, and pitted medjool dates until smooth and creamy.
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Fill the Cups: Remove the parchment paper cups from the freezer and fill the center wells with the chocolate mousse mixture. Return the cups to the freezer and allow them to set for approximately 2 hours.
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Prepare the Raspberry Jam Topping: In a saucepan, combine the frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens, about 10 minutes. Remove from heat and let it cool.
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Assemble the Cups: Once the raspberry jam has cooled, spoon it onto the set chocolate mousse cups, ensuring even coverage.
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Optional Drizzle: For an extra decadent touch, you may drizzle melted unsweetened chocolate over the tops of the cups.
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Final Chill: Return the cups to the freezer for a few minutes to set the raspberry jam topping.
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Serve: Enjoy these Marry Me No Bake Raspberry Chocolate Mousse Cups chilled!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes (including setting time)
Servings: 6 cups
Nutrition Info: Approx. 250 calories per cup, high in healthy fats and natural sweeteners.
How to Serve
Serve the Marry Me No Bake Raspberry Chocolate Mousse Cups directly from the freezer or fridge for an unforgettable dessert experience. These mousse cups are perfect for special occasions and can be garnished with fresh raspberries or mint leaves to enhance their visual appeal. Whether enjoyed after a romantic dinner or as a delightful treat at a gathering, these cups will leave a lasting impression.
FAQs
Q: Can I use other types of nut flour for the base?
A: Absolutely! You can substitute the almond flour with any nut flour, such as hazelnut or cashew flour, for a unique twist.
Q: How long do these mousse cups last in the fridge or freezer?
A: They can be stored in the freezer for up to 1 month. If kept in the fridge, consume them within 3-4 days for the best taste and texture.
Q: Can I make the raspberry topping with fresh raspberries?
A: Yes, you can use fresh raspberries instead of frozen. Just be sure to reduce the cooking time slightly, as fresh raspberries will break down faster.