In a food processor, combine almond flour, flax meal, almond butter, medjool dates, cocoa powder, dairy-free milk, and vanilla extract. Blend until the mixture is sticky and holds together, about 1-2 minutes.

Divide the base mixture evenly into small cups or jars, pressing it firmly into the bottom.

Rinse the food processor and add coconut cream, cocoa powder, and soft medjool dates. Blend until smooth and creamy, about 1-3 minutes.

Spoon the mousse over the firm base in each cup, smoothing it out evenly.

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

Let the jam cool slightly before pouring over the mousse.

Pour the warm raspberry jam over the mousse layers and refrigerate for at least 2 hours to set.