In a food processor, blend together almond flour, flax meal, almond butter, pitted Medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Pulse until the mixture forms a cohesive dough that holds together when pressed, about 1-2 minutes.

Evenly press the prepared mixture into the bottom of serving cups, creating a firm base layer.

In a clean food processor, combine the heavy coconut cream, cocoa powder, and pitted dates. Blend for 1-2 minutes, or until the mixture is silky smooth and creamy.

Spoon the prepared chocolate mousse over the base layer in each cup, distributing evenly.

In a saucepan over medium heat, combine frozen raspberries, water, chia seeds, and cinnamon. Stir occasionally and cook for about 10 minutes until the mixture thickens and bubbles gently.

Remove from heat, allowing it to cool slightly before spooning it over the chocolate mousse in each cup.

Cover the assembled cups with plastic wrap and refrigerate for at least two hours, or until set.