Marry Me No Bake Raspberry Chocolate Mousse

Name: Marry Me No Bake Raspberry Chocolate Mousse
Prep time: 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: Vegan
Ingredients: 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; 400 ml heavy coconut cream; 25 g cocoa powder; 100 g medjool dates, pitted; 285 g frozen raspberries; 240 ml water; 12 g chia seeds; 2 g ground cinnamon

Author: Clara Hastings

Published: November 18, 2025

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Introduction to Marry Me No Bake Raspberry Chocolate Mousse

As a passionate home cook, I understand the hustle of daily life, especially for busy moms and professionals. That’s why I’m thrilled to share my Marry Me No Bake Raspberry Chocolate Mousse recipe! This delightful dessert is not only quick but also a showstopper that’s sure to impress your loved ones. Imagine the rich chocolate flavors balanced by the tangy raspberry topping, all without turning on the oven. Perfect for special occasions, this mousse will bring joy and sweetness into your home, without the stress of traditional baking.

Why You’ll Love This Marry Me No Bake Raspberry Chocolate Mousse

This Marry Me No Bake Raspberry Chocolate Mousse is a lifesaver for any busy schedule. It combines rich, velvety chocolate with a tangy raspberry kick, making it not only delicious but also adaptable for everyone at your table. Plus, it’s a breeze to whip up—no baking required! In about 30 minutes, you can create a stunning dessert that will leave your family and friends declaring their love for your culinary skills.

Ingredients for Marry Me No Bake Raspberry Chocolate Mousse

Gathering the right ingredients is essential for crafting your Marry Me No Bake Raspberry Chocolate Mousse. Here’s what you’ll need:

Almond flour: This serves as the nutty base for our crust, adding a delightful texture.
Flax meal: A great binder and source of omega-3 fatty acids, flax meal enhances the health profile.
Almond butter: Creamy and rich, it keeps everything moist while adding a nice almond flavor.
Medjool dates: These naturally sweet delights replace refined sugars and help bind the crust beautifully.
Cocoa powder: For that deep chocolate taste, this ingredient is essential to make the mousse rich.
Dairy-free milk: We’ll use this to bring everything together, creating a smooth texture without dairy.
Vanilla extract: A splash of vanilla adds warmth and an extra layer of flavor to the mousse.
Coconut cream: The star player in our mousse, it lends a creamy, dreamy texture that’s hard to beat.
More Medjool dates: Yes, a second round of dates for sweetening the chocolate mousse itself!
Frozen raspberries: These will create a vibrant jam topping, balancing the chocolate with a fruity tang.
Water: Used to help break down and cook the raspberries into a luscious sauce.
Chia seeds: These help thicken the raspberry jam while adding a nice nutritional boost.
Ground cinnamon: A hint of cinnamon warms up the flavors, making everything feel cozy.

Feel free to swap the almond butter for any nut or seed butter you love. If you’re avoiding nuts altogether, sunflower seed butter works beautifully! For exact measurements, be sure to check the bottom of this article where you’ll find everything listed for easy printing.

How to Make Marry Me No Bake Raspberry Chocolate Mousse

Making your Marry Me No Bake Raspberry Chocolate Mousse is a delightful experience! Follow these simple steps for a smooth and tasty journey through dessert-making. You’ll be amazed at how easy it is to whip up a stunning treat.

Step 1: Prepare the Base

Start by gathering your ingredients. In a food processor, combine the almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Blend until the mixture comes together like a dough.

Now, take the dough and press it evenly into parchment-lined muffin cups. Make sure to cover the base and sides. This creates a little well for the chocolate mousse later. Don’t rush this step; a good base makes all the difference! Place the cups in your freezer to set while you create the mousse.

Step 2: Create the Chocolate Mousse

With the base setting up nicely in the freezer, it’s time for the chocolate mousse! In a blender, combine chilled coconut cream, cocoa powder, and pitted medjool dates. Blend until the mixture is completely smooth. The rich chocolate aroma will dance around your kitchen, making it hard to resist tasting!

Once smooth, remove the muffin cups from the freezer. Spoon the luscious chocolate mousse into the central wells of each cup. I like to be generous here. After all, it’s called ‘Marry Me’ for a reason. Return the cups to the freezer to set for about 120 minutes. Patience is key!

Step 3: Assemble the Cups

After the mousse has firmed up, it’s time to move on to the raspberry jam. While your mousse is chilling, you’ll want to grab a saucepan. Combine the frozen raspberries, water, chia seeds, and ground cinnamon. Cook over medium heat for about 10 minutes, stirring occasionally. You’ll see the raspberries break down, creating a vibrant sauce.

Once the mixture thickens to your liking, remove it from the heat and allow it to cool completely. This is where your kitchen might start smelling like summer! Share that aromatic joy with your family—if they can resist the mousse long enough!

Step 4: Make the Raspberry Jam

Your raspberry jam should be cool by now. Spoon the jam generously over each mousse-filled cup. This tongue-tantalizing topping brings a lovely tang that perfectly complements the velvety chocolate.

For a little extra flair, drizzle some melted unsweetened chocolate on top of the jam! It makes for a gorgeous presentation and adds an extra layer of flavor that everyone will love.

Step 5: Final Assembly and Setting

Return the cups to the freezer once more, this time for just a few minutes to set the raspberry topping. After they’re firm, you can remove them and let them sit at room temperature for a couple of minutes before serving. This little extra time allows flavors to mingle and makes them easier to eat!

When you’re ready, serve these beauties chilled. Watch as everyone’s faces light up with joy with that first bite. Your Marry Me No Bake Raspberry Chocolate Mousse is now ready to shine!

Tips for Success

Always use chilled coconut cream for a smoother mousse.
If you find the raspberry jam too tart, feel free to add a touch of maple syrup or agave.
Try using muffin liners for easy removal of the mousse cups.
Don’t skip the chilling time—this makes a significant difference in texture.
These treats can be made a day ahead; they taste even better after resting!

Equipment Needed

Food processor: Essential for blending the crust ingredients. A blender can work too!
Muffin cups: Use silicone or parchment-lined for easy removal; ramekins are great alternatives!
Blender: Necessary for creating your smooth chocolate mousse.
saucepan: Ideal for cooking your raspberry jam; a small pot is also suitable.

Variations

Nut-free option: Substitute almond flour and almond butter with sunflower seed flour and sunflower seed butter for a nut-free delight.
Raspberry alternatives: Try using other berries like strawberries or blueberries for a twist on the jam topping.
Extra indulgence: Add a layer of vegan chocolate ganache on top of the mousse before the raspberry jam for an extra rich treat.
Spice it up: Introduce flavors like orange zest or mint into the mousse for a refreshing hint.
Low-carb version: Replace medjool dates with a low-carb sweetener for a keto-friendly option without sacrificing flavor.

Serving Suggestions for Marry Me No Bake Raspberry Chocolate Mousse

Pair with a dollop of coconut whipped cream for an airy touch.
Serve alongside fresh berries or a light fruit salad for added color.
Complement with a glass of chilled sparkling water or herbal tea.
Garnish with mint leaves for a pop of freshness.
Use decorative dessert plates for an elegant presentation.

FAQs about Marry Me No Bake Raspberry Chocolate Mousse

Can I make the Marry Me No Bake Raspberry Chocolate Mousse ahead of time?

Absolutely! This dessert is perfect for making a day in advance. Let it chill overnight, and it’ll taste even better the next day. Just keep it stored in the freezer until you’re ready to serve.

What can I use instead of coconut cream?

If you’re not a fan of coconut, you can use silken tofu blended until smooth as a dairy-free alternative. It provides a creamy texture without the coconut flavor, making your mousse just as delightful.

Is this dessert suitable for kids?

Definitely! It’s a fun and healthy dessert option for kids. They’ll love the chocolate and raspberry combination. Plus, it’s vegan, making it suitable for various dietary preferences.

How should I store any leftovers?

Store any leftover mousse cups in an airtight container in the freezer. They should last for about a week. Just remember to thaw them in the fridge for a couple of hours before enjoying again!

Can I use fresh raspberries instead of frozen?

Yes, you can! If you decide to use fresh raspberries, just keep in mind that you might need to add a little more water as they won’t break down as easily as frozen ones. Enjoy experimenting!

Final Thoughts

Creating your own Marry Me No Bake Raspberry Chocolate Mousse is not just about dessert; it’s about sharing joy with loved ones. The rich chocolate and bright raspberry flavors harmonize perfectly, making each bite a delightful experience. I cherish the smiles this treat brings to my family’s faces, whether it’s a special occasion or a simple weeknight treat. With minimal effort but maximum impact, this delectable dessert will surely win hearts in your home. So, roll up your sleeves, dive into this sweet adventure, and fall in love with cooking all over again!