A delightful no-bake raspberry chocolate mousse that combines layers of almond flour base, rich chocolate mousse, and a tangy raspberry jam topping.
Author:Emma Rossi
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:2 hours 40 minutes
Yield:6 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:Vegan
Diet:Vegan
Ingredients
Scale
Base Layer
240 g almond flour
45 g flax meal
80 g runny almond butter
175 g medjool dates, pitted
30 g cocoa powder
80 ml unsweetened dairy-free milk
5 ml vanilla extract
Chocolate Mousse
400 ml heavy coconut cream
25 g cocoa powder
100 g medjool dates, pitted
Raspberry Jam Topping
285 g frozen raspberries
240 ml water
12 g chia seeds
2 g ground cinnamon
Instructions
Combine almond flour, flax meal, almond butter, pitted medjool dates, cocoa powder, dairy-free milk, and vanilla extract in a food processor. Process until the mixture forms a uniform dough.
Evenly press the dough into parchment-lined muffin cups, covering the base and sides to create a well in the center. Place cups in the freezer to set while you prepare the mousse.
In a blender, process coconut cream, cocoa powder, and pitted medjool dates until completely smooth.
Remove cups from the freezer. Spoon chocolate mousse into the center wells of each cup. Return to the freezer to set for approximately 120 minutes.
In a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat for 10 minutes, stirring occasionally, until the raspberries break down and the mixture thickens. Remove from heat and allow to cool completely.
Spoon the cooled raspberry jam over each set mousse cup.
Return the cups to the freezer for a few minutes to set the topping. Optionally, drizzle with melted unsweetened chocolate before serving. Serve chilled.
Notes
Ensure the almond butter is runny for easy mixing.
Feel free to adjust sweetener according to personal taste preferences.
Store any leftovers in the refrigerator for up to 3 days.