In a food processor, combine almond flour, flax meal, runny almond butter, Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Blend until the mixture forms a sticky dough, about 1-2 minutes.

Line silicone or parchment paper cups with the dough, pressing firmly into the bottom and up the sides to create your base. Place the cups in the freezer for 15-20 minutes.

Blend the Edward and Son's heavy coconut cream, cocoa powder, and pitted Medjool dates in a high-speed blender until creamy and smooth, about 2-3 minutes.

Remove the bases from the freezer and fill each with the rich chocolate mousse, smoothing the top. Return filled cups to the freezer for at least 2 hours.

In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon. Stir frequently for 5-7 minutes until thickened.

Once set, remove the cups and spoon raspberry jam over the tops. Drizzle melted chocolate if desired, then return briefly to the freezer.

Allow to sit at room temperature for a few minutes before serving, enhancing flavors.