In a bowl, mix the almond flour, maple syrup, and almond butter until a sticky dough forms. Press about a tablespoon of the mixture into the bottom of each lined muffin cup or silicone mold. Use the back of a spoon to smooth it out evenly.

In a medium bowl, combine melted dairy-free chocolate chips, almond butter, maple syrup, dairy-free milk, vanilla extract, and a pinch of salt. Stir until smooth and silky. The texture should be luscious and thick but still pourable.

Spoon the chocolate mousse mixture over each prepared crust, filling each cup nearly to the top. Gently tap the tray on the counter to smooth the tops.

Top each mousse cup with a few fresh raspberries. You can gently press them in or let them rest on top.

Place the tray in the freezer for at least 1 to 2 hours, or until firm. When ready to enjoy, let the cups thaw for 5–10 minutes so they’re soft and creamy.