In a food processor, combine almond flour, flax meal, runny almond butter, pitted Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Pulse until well blended and sticky, resembling a dough. This should take about 1–2 minutes.

Divide the base mixture evenly into small serving cups or ramekins, pressing firmly to create a solid base layer about half an inch thick.

Rinse the food processor and add the heavy coconut cream, cocoa powder, and pitted Medjool dates. Blend on high for about 1–2 minutes, until smooth and creamy.

Spoon the mousse mixture over the base layer in each cup, spreading it to create an even layer, leaving space for the raspberry jam.

In a saucepan, combine frozen raspberries, a splash of water, chia seeds, and cinnamon. Heat over medium for 5–7 minutes until thickened.

Once cooled, pour the raspberry jam over the mousse layer in each cup, ensuring to maintain the layers.

Cover cups and place them in the refrigerator to chill for at least 2–3 hours or until set.