Raspberry Chocolate Mousse (Print Version)
# Ingredients:
→ Base Layer
01 -
1/3 cup cocoa powder
02 -
1/3 cup runny almond butter
03 -
1 cup medjool dates, pitted
04 -
1 tsp vanilla extract
05 -
1/3 cup dairy-free milk
06 -
1/3 cup flax meal
07 -
1 cup almond flour
→ Chocolate Mousse
08 -
5 large medjool dates, pitted
09 -
1/4 cup cocoa powder
10 -
1 can (13.5 oz) heavy coconut cream
→ Raspberry Jam Topping
11 -
10 ounces frozen raspberries
12 -
1 tbsp chia seeds
13 -
1 cup water
14 -
1/2 teaspoon cinnamon
# Instructions:
01 -
Toss almond flour, flax meal, almond butter, dates, cocoa, dairy-free milk, and vanilla in a food processor. Blend everything until it sticks together like dough.
02 -
Grab parchment-lined cups and press the dough into them, shaping a little dip in the middle. Pop them into the freezer while you handle the mousse.
03 -
Mix coconut cream, cocoa powder, and dates in a blender until the mixture is silky smooth.
04 -
Take the chilled cups out of the freezer, scoop the mousse into the middle, and then put them back into the freezer to firm up for about 2 hours.
05 -
Heat frozen raspberries, water, chia seeds, and cinnamon in a pan over medium heat. Let it cook until the raspberries break apart, and the mix turns thicker, about 10 minutes. Let it cool once done.
06 -
Spoon the cooled raspberry mixture on top of the chocolate mousse cups once they've set.
07 -
If you'd like, you can drizzle some melted chocolate over the top for a richer treat.
08 -
Chill the cups for a little longer to set the jam topping. Serve cold and dig in!
# Notes:
01 -
Keep each layer cool in between steps so it holds together well.