In a food processor, combine almond flour, flax meal, almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Pulse until the mixture forms a sticky dough, about 1-2 minutes. It should hold together when pressed. Once combined, transfer the dough to a bowl while you prepare the cups.

Line parchment paper cups with the prepared dough, pressing it firmly into the bottom and up the sides to create a sturdy base. Place the lined cups in the freezer for about 15-20 minutes.

In the same food processor, blend the heavy coconut cream, cocoa powder, and Medjool dates until completely smooth, around 2 minutes. Scrape down sides as necessary.

Remove the base cups from the freezer and carefully spoon the chocolate mousse mixture into each cup, filling them to the top. Smooth the surface with a spatula.

In a small saucepan, combine the frozen raspberries, water, chia seeds, and cinnamon. Cook over medium heat for 6-8 minutes until the mixture thickens. Remove from heat and let cool.

Once the mousse cups are set, spoon the cooled raspberry jam on top of each mousse. Drizzle melted chocolate on top before returning to the freezer for 5 minutes to set the topping.

Remove the mousse cups from the freezer and let them sit for a few minutes at room temperature before serving. Enjoy chilled.