There’s something magical about a dessert that’s both decadent and effortless, and these Marry Me No-Bake Raspberry Chocolate Mousse Cups have that spellbinding charm. Every time I make them, they bring back memories of cozy late-night cravings, quick dessert fixes before surprise guests arrive, and quiet moments on the porch during summer with nothing but the stars and a spoon.

In my family, no-bake desserts hold a place of honor. My grandmother was famous for her refrigerator cakes and layered mousse cups—desserts that required no oven, just love and patience. These mousse cups are a modern twist on that legacy. They blend the rich luxury of chocolate mousse with the tart brightness of raspberries, all in a no-fuss, freezer-friendly format that practically begs for repeat making.

Whether you’re planning a romantic dinner, a girls’ night in, or you just want something dreamy and sweet without turning on the oven, these mousse cups are the answer. Trust me, this is one dessert that has serious proposal power.

Why You’ll Love This Recipe:

• No oven required—perfect for warm weather or quick prep.
• A rich, velvety chocolate mousse paired with tangy raspberry flavor.
• Naturally vegan and gluten-free, made with simple, wholesome ingredients.
• Can be made ahead and stored in the freezer for whenever that sweet tooth strikes.

INGREDIENTS YOU’LL NEED:

Crust:

• 1 cup almond flour
• 2 tablespoons maple syrup
• 1 tablespoon almond butter

Mousse:

• 1 cup dairy-free chocolate chips (melted)
• 1/2 cup runny almond butter
• 1/3 cup maple syrup
• 1/4 cup unsweetened dairy-free milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Topping:

• 1 cup fresh raspberries

How to Make Marry Me No-Bake Raspberry Chocolate Mousse Cups

Let me walk you through how easy it is to make these mousse cups. You’ll be amazed at how little effort it takes to create something that tastes like it came from a fancy patisserie.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prepare the crust
In a bowl, mix the almond flour, maple syrup, and almond butter until a sticky dough forms. Press about a tablespoon of the mixture into the bottom of each lined muffin cup or silicone mold. Use the back of a spoon to smooth it out evenly.

Step 2: Make the chocolate mousse
In a medium bowl, combine melted dairy-free chocolate chips, almond butter, maple syrup, dairy-free milk, vanilla extract, and a pinch of salt. Stir until smooth and silky. The texture should be luscious and thick but still pourable.

Step 3: Assemble the mousse cups
Spoon the chocolate mousse mixture over each prepared crust, filling each cup nearly to the top. Gently tap the tray on the counter to smooth the tops.

Step 4: Add raspberries
Top each mousse cup with a few fresh raspberries. You can gently press them in or let them rest on top—whatever looks prettiest to you.

Step 5: Freeze until set
Place the tray in the freezer for at least 1 to 2 hours, or until firm. When ready to enjoy, let the cups thaw for 5–10 minutes so they’re soft and creamy.

HELPFUL TIPS:

• Use silicone muffin liners for easy removal—no sticking or crumbling.
• You can swap almond butter with cashew butter or sunflower seed butter for allergy-friendly alternatives.
• Let the mousse cups thaw slightly before eating for the perfect creamy consistency.
• Store them in an airtight container in the freezer to keep them fresh and flavorful.

DETAILS:

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours (including freeze time)
Yield: 6 mousse cups
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegan, Gluten-Free

NOTES:

You can double the recipe for parties or keep a batch handy in the freezer for mid-week indulgence. These mousse cups are surprisingly filling, so even just one feels like a satisfying treat.

NUTRITIONAL INFORMATION:

(Per mousse cup – approximate)
Calories: 280
Protein: 5g
Carbohydrates: 20g
Fat: 19g
Fiber: 3g
Sugar: 12g

FREQUENTLY ASKED QUESTIONS:

Can I use frozen raspberries?
Yes, but fresh raspberries work best for presentation and texture. If using frozen, let them thaw and pat dry before topping.

How long do these mousse cups last in the freezer?
Stored in an airtight container, they’ll last up to 1 month.

Can I use peanut butter instead of almond butter?
Absolutely. Just be sure it’s creamy and unsweetened for best results.

STORAGE INSTRUCTIONS:

Keep the mousse cups in the freezer in a sealed container. They stay fresh for up to 1 month. Let them sit at room temperature for 5–10 minutes before serving for the best texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Chocolate Covered Cherry Brownie Bombs
• Small Batch Vegan Boston Cream Pie Cupcakes
• White Chocolate Raspberry Swirl Cheesecake
• Chocolate Covered Cherry Brownie Bombs

CONCLUSION:

Whether you’re celebrating something special or just want to treat yourself, these Marry Me No-Bake Raspberry Chocolate Mousse Cups are the perfect dessert. They’re rich, romantic, and ridiculously easy to make. One bite, and you’ll understand why they’re called “Marry Me” cups—because they just might steal your heart.

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