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Marry Me No Bake Raspberry Chocolate Mousse Cups

Decadent, layered no-bake dessert cups featuring a chewy chocolate crust, silky dairy-free chocolate mousse, tart mashed raspberries, and a crackly dark chocolate sea salt shell.
Print Recipe
Prep Time 30 minutes
Chilling Time 1 hour 30 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crust Layer
  • 1 cup almond flour blanched, finely ground
  • 1/4 cup cocoa powder unsweetened
  • 1/4 cup maple syrup pure
  • 2 tablespoons coconut oil melted
Chocolate Mousse Layer
  • 1 cup coconut cream scooped from the top of chilled canned full-fat coconut milk
  • 1/2 cup dark chocolate chips dairy-free
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Raspberry Smash Layer
  • 1 cup fresh raspberries
  • 1 tablespoon chia seeds
  • 1 teaspoon maple syrup optional
Chocolate Topping
  • 1/3 cup dark chocolate chips
  • 1 teaspoon coconut oil
  • 1 pinch flaky sea salt for sprinkling

Equipment

  • 12-cup muffin tin
  • Silicone Muffin Liners
  • Mixing bowls

Method
 

  1. Line a 12-cup muffin tin with silicone or paper liners. In a bowl, mix almond flour, cocoa powder, 1/4 cup maple syrup, and 2 tbsp melted coconut oil until a sticky dough forms.
  2. Press about 1 tablespoon of the crust mixture evenly into the bottom of each liner. Freeze for 10 minutes.
  3. In a microwave-safe bowl, melt the thick coconut cream and 1/2 cup dark chocolate chips together until smooth. Whisk in 2 tbsp maple syrup and vanilla extract.
  4. Spoon the chocolate mousse over the chilled crusts. Return the pan to the freezer for 30 minutes until the mousse is firm.
  5. In a small bowl, mash the raspberries with a fork. Stir in the chia seeds and 1 tsp maple syrup. Let sit for 10 minutes to thicken.
  6. Spoon the thickened raspberry jam evenly over the firm chocolate mousse layers.
  7. Melt the remaining 1/3 cup dark chocolate chips with 1 tsp coconut oil. Spoon a thin layer over the raspberries to cover them. Sprinkle immediately with flaky sea salt.
  8. Chill in the refrigerator for at least 1 hour before serving to allow the layers to set completely.

Notes

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Let frozen cups sit at room temperature for 10 minutes before eating.