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.

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.

For the chocolate mousse, blend together the heavy coconut cream, cocoa powder, and pitted medjool dates until smooth.

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.

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 10 minutes. Remove from heat and let it cool.

Once the raspberry jam has cooled, spoon it onto the set chocolate mousse cups.

Optionally, drizzle melted unsweetened chocolate over the tops of the cups for an extra decadent touch.

Return the cups to the freezer for a few minutes to set the raspberry jam topping.

Serve the mousse cups chilled.