Note: For dairy-free version, replace the whipped cream, vanilla, and maple syrup with 2 cups of coconut whipped topping and simply stir in the raspberries and cocoa.

1. Whip the cream and vanilla to soft medium peaks (5-7 minutes) and set aside.
2. Blend the frozen raspberries and maple syrup in a food processor for 10-15 seconds to create a coarse-sand consistency.
3. Gently fold the blended raspberries and cocoa powder into the whipped cream.
4. Distribute the dessert among four small, clear glasses or dessert cups and refrigerate for an hour for the best texture. Refrigerate any leftovers for up to 3 days in an airtight container.