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.

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.

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.

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.

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.

Once the raspberry jam has cooled, spoon it onto the set chocolate mousse cups, ensuring even coverage.

For an extra decadent touch, you may drizzle melted unsweetened chocolate over the tops of the cups.

Return the cups to the freezer for a few minutes to set the raspberry jam topping.

Enjoy these Marry Me No Bake Raspberry Chocolate Mousse Cups chilled!