1-in a food processor, combine almond flour,: in a food processor, combine almond flour, flax meal, runny almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. process until the mixture forms a dough-like consistency.
2-line parchment paper cups with the dough: line parchment paper cups with the dough mixture, pressing it into the bottom and up the sides to create a well in the center. place the cups in the freezer while you prepare the chocolate mousse.
3-for the chocolate mousse, blend together the: for the chocolate mousse, blend together the edward and son’s heavy coconut cream, cocoa powder, and pitted medjool dates until smooth.
4-remove the parchment paper cups from the: remove the parchment paper cups from the freezer and fill the center wells with the chocolate mousse mixture. return the cups to the freezer and let them set for about 2 hours.
5-while the mousse cups are setting, prepare: while the mousse cups are setting, prepare the raspberry jam topping. in a saucepan, combine frozen raspberries, water, chia seeds, and cinnamon. cook over medium heat until the raspberries break down and the mixture thickens, about 6-8 minutes. remove from heat and let it cool.
6-once the raspberry jam has cooled, spoon: once the raspberry jam has cooled, spoon it onto the set chocolate mousse cups.
7-optionally, drizzle melted unsweetened chocolate over the: optionally, drizzle melted unsweetened chocolate over the tops of the cups for an extra decadent touch.
8-return the cups to the freezer for: return the cups to the freezer for a few minutes to set the raspberry jam topping.
9-serve the marry me no bake raspberry: serve the marry me no bake raspberry chocolate mousse cups chilled and enjoy!