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Marry Me No-Bake Raspberry Chocolate Mousse Cups

Decadent, multi-layered no-bake cups featuring a date-and-nut chocolate crust, a silky silken tofu chocolate mousse, a glistening cooked raspberry reduction, and a pool of melted dark chocolate, finished with flaky sea salt. The ultimate, sophisticated, yet easy healthy dessert.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dense Chocolate Crust
  • 1 cup Medjool dates pitted and soaked in warm water
  • 1 cup raw almonds or walnuts
  • 0.25 cup cocoa powder
  • to taste fine sea salt
Silky Tofu Mousse
  • 1 pkg (14 oz) silken tofu well-drained
  • 0.5 cup cocoa powder sifted
  • 0.5 cup pure maple syrup
  • 1 tsp pure vanilla extract
Glistening Raspberry Topping
  • 1.5 cups fresh or frozen raspberries
  • 2 tbsp maple syrup to taste
  • 1 tbsp fresh lemon juice
Ultra-Shiny Chocolate Glaze
  • 1 cup high-quality dark chocolate chips 60% cocoa or higher
  • 1 tbsp coconut oil
Garnish
  • to taste flaky white sea salt like Maldon

Equipment

  • Food processor (high-speed blender preferred for mousse)
  • Muffin tin with silicone/paper liners
  • Offset spatula
  • Small Saucepan

Method
 

  1. Prepare the Dense Chocolate Crust: In a food processor, pulse almonds, cocoa powder, and sea salt into a fine crumble. Squeeze medjool dates well and add to the processor. Pulse until the mixture clumps into a dense, fudgy crust.
  2. Press crust firmly into the bottom of 12 muffin liners. Place the pan in the refrigerator to chill and set.
  3. Prepare Silky Tofu Mousse: In a high-speed blender, blend silken tofu on high until completely smooth with no lumps. Sift in cocoa powder and add maple syrup and vanilla. Blend until fully combined into a velvety mousse.
  4. Spoon or pipe mousse evenly over the crusts, smoothing the tops with an offset spatula. Chill for at least 30 minutes to firm up.
  5. Prepare Glistening Raspberry Topping: Combine raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Simmer, stirring and breaking up berries, for 8-10 minutes until thickened and jammy. Allow reduction to cool completely.
  6. Melt Ultra-Shiny Chocolate Glaze: Gentle melt dark chocolate chips and coconut oil in a microwave (30 sec intervals) or double boiler until completely smooth and reflective.
  7. Assemble: dollop cooled raspberry reduction over the mousse, allowing it to pool. Pour warm, ultra-shiny chocolate glaze over the reduction, completely covering it in a reflective pool. Garnish immediately with a sprinkle of flaky sea salt.
  8. Final Chill: Return assembled cups to the refrigerator for 1-2 hours until all layers are firm and completely set. Peel away liners and serve chilled.

Notes

Ensure silken tofu is thoroughly blended until perfectly smooth *before* adding other mousse ingredients for a flawless result with no tofu taste. The raspberry topping must be completely cool before assembly to prevent layer bleeding. Using flaky salt like Maldon makes a big flavor difference.