Marry Me No Bake Raspberry Chocolate Mousse Cups Recipe

Meet your new favorite sweet obsession: Marry Me No Bake Raspberry Chocolate Mousse Cups. These little cups are a melt-in-your-mouth dream – a base of fudgy, nutty goodness, followed by cloud-like chocolate mousse, and crowned with a jewel-toned raspberry chia jam. All you need is about 15 minutes of prep, a handful of wholesome ingredients, and zero oven time. Whether you serve them at a celebration or enjoy them on a quiet night in, every bite is pure decadence and joy.

Ingredients You’ll Need

This recipe is all about simple, real ingredients that pack a serious punch in terms of flavor and texture. Each component is essential – from creamy coconut to tart raspberries – and every layer comes together to create a dessert that looks impressive but couldn’t be easier to make.

• Almond flour: Gives the base a subtly sweet, nutty flavor and a soft, cookie-like texture.
• Flax meal: Adds a boost of nutrients while helping bind the base together for easy shaping.
• Runny almond butter: Keeps the base moist and rich; if yours is thick, just warm it up a little.
• Medjool dates (for base and mousse): Naturally sweeten every layer and give that sticky, luxurious mouthfeel.
• Cocoa powder: Delivers that unmistakable chocolatey depth in both the base and mousse layers.
• Dairy-free milk: Helps bring the base dough together; almond or oat milk work beautifully.
• Vanilla extract: Adds a touch of warmth and elevates all the other flavors in the base.
• Edward and Son’s heavy coconut cream: The foundation of our mousse, giving it a velvety body and delicate coconut notes.
• Frozen raspberries: Bursting with tart, fruity flavor, perfect for a vibrant jammy topping.
• Water: Helps simmer the raspberries into a lush, spoonable topping.
• Chia seeds: Create a thick, gelled texture in the raspberry jam while adding extra nutrition.
• Cinnamon: A whisper of spice that makes the raspberry topping downright addictive.

How to Make Marry Me No Bake Raspberry Chocolate Mousse Cups

Step 1: Make the Chocolate Base

In a food processor, combine the almond flour, flax meal, runny almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla. Pulse until you have a thick, pliable dough that holds together when pressed. This is your fudgy foundation!

Step 2: Shape the Cups

Line parchment paper or silicone muffin cups and press the dough mixture firmly into each, making sure to cover the bottom and sides to form a sturdy well. Pop them into the freezer while you move on to the mousse – this helps the cups set perfectly.

Step 3: Blend the Chocolate Mousse

For the mousse layer, blend the coconut cream, cocoa powder, and pitted medjool dates until utterly smooth and silky. This step takes only a minute, but it transforms those simple pantry staples into a truly luscious mousse.

Step 4: Fill with Mousse and Chill

Take your chocolate bases from the freezer and carefully spoon or pipe the mousse into each well. Return them to the freezer and let everything set for at least two hours, so you’ll end up with a perfect, sliceable mousse layer.

Step 5: Make the Raspberry Jam Topping

While the mousse sets, make a quick raspberry chia jam. In a saucepan, combine the raspberries, water, chia seeds, and cinnamon. Simmer over medium heat until the berries burst and the mixture thickens – about ten minutes. Let the jam cool completely to become thick and spoonable.

Step 6: Top with Raspberry Jam

Once the jam is cooled and your mousse cups are set, gently spoon a heaping dollop of jam on each cup. Smooth the top for that picture-perfect finish.

Step 7: Optional Chocolate Drizzle

For an extra flourish, melt a little unsweetened chocolate and drizzle over the top of each cup. It adds that final touch of indulgence and a gorgeous contrast to the jam.

Step 8: Final Chill and Serve

Pop the finished Marry Me No Bake Raspberry Chocolate Mousse Cups back in the freezer for a few minutes to set the toppings, then serve chilled and prepare for big smiles all around.

How to Serve Marry Me No Bake Raspberry Chocolate Mousse Cups

Garnishes

Dress up each mousse cup with fresh raspberries, a sprinkle of cocoa powder, or even a curl of dark chocolate on top. A few mint leaves instantly make them look bakery-worthy, and the bright green adds a fresh pop alongside the deep reds and browns.

Side Dishes

While these mousse cups are a treat all on their own, they pair beautifully with a scoop of dairy-free vanilla ice cream, fresh sliced strawberries, or even a handful of toasted almonds on the side. If you’re serving them for a dinner party, consider a light herbal tea or espresso to truly round out the experience.

Creative Ways to Present

Love a dramatic dessert? Serve Marry Me No Bake Raspberry Chocolate Mousse Cups in individual stemless wine glasses or small mason jars for a gorgeous layered look. For parties, try mini versions in shot glasses or line up the cups on a tiered stand – they become as much a feast for the eyes as the tastebuds!

Make Ahead and Storage

Storing Leftovers

Keep any leftover mousse cups covered in the refrigerator for up to five days. They actually taste even better after a day or two – the flavors deepen, and the texture stays perfectly creamy.

Freezing

Want to prep these ahead of time? You can freeze Marry Me No Bake Raspberry Chocolate Mousse Cups for up to two months. Just wrap them tightly in plastic wrap or store in an airtight container. Let them thaw in the fridge for 30 to 60 minutes before serving for the best texture.

Reheating

Since these cups are meant to be served chilled, there’s no need to reheat! If they come straight from the freezer and feel too firm, just leave them at room temperature for 10 to 15 minutes to soften to the perfect spoonable consistency.

FAQs

Can I use a different nut butter for the base?

Absolutely! Cashew butter or peanut butter both work well and add their own unique flavor swings. Just make sure it’s the drippy kind for maximum blendability.

How do I make these entirely nut-free?

For a nut-free version, swap out the almond flour for oat flour and use sunflower seed butter in place of almond butter. They’ll still be super rich and satisfying!

What if I don’t have Edward and Son’s coconut cream?

Any good-quality canned coconut cream will work, just look for one with minimal ingredients and a thick, creamy consistency for the silkiest mousse.

Can I make the raspberry jam with fresh berries?

Yes! Fresh raspberries cook down beautifully. You may need to reduce the water slightly, as fresh berries are juicier than frozen ones.

Are Marry Me No Bake Raspberry Chocolate Mousse Cups gluten-free and vegan?

Yes, as written, this recipe is both gluten-free and vegan, assuming you use a plant-based milk. It’s a fantastic option for anyone with dietary restrictions.

Final Thoughts

If you’re searching for a dessert that’s big on wow-factor but friendly for all skill levels, Marry Me No Bake Raspberry Chocolate Mousse Cups are a must-try. Every layer brings something special, and together they create a show-stopping treat that’s as wholesome as it is irresistible. Dive in and share a batch – don’t be surprised when you’re begged for the recipe!

Print