In a food processor, blend together almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla until a dough-like consistency is achieved.

Line parchment paper cups with the dough mixture, pressing firmly to create a well in the center. Place them in the freezer for about 30 minutes.

In the same food processor, blend the coconut cream, cocoa powder, and pitted medjool dates until completely smooth.

Remove the cups from the freezer and fill the wells with the chocolate mousse. Return them to the freezer to set for about 2 hours.

On medium heat, combine frozen raspberries, water, chia seeds, and cinnamon in a saucepan. Stir and cook until thickened, about 6-8 minutes.

Let the raspberry jam cool completely before topping each cup with it.

Keep the cups in the freezer until you’re ready to serve, then enjoy chilled.