The Lightest Raw Vegan Mango Date Tart

For the freshest birthday cake ever, or just cake (no occasion required), you must try this mango cake. 

It is deliciously raw, with no added sugars, vegan, and so good you won't be able to put down your fork. 

It is so unbelievably easy to make and only requires 20minutes of your time, not even if you're a quick worker! 

0 cook time! It is raw so no cooking or baking involved.

I hope you enjoy this recipe as much as I did!

Serves 2-4 people (remains edible for up to 2 days if kept in the fridge)


Ingredients for the crust

  • 8 pitted mejdool dates
  • 1/2 cup of a mix of coconut flour and oats (I put mostly coconut flour and just a bit of oats; if you want this recipe to be gluten free, you can simply omit the oats) 
  • 1/2 cup dried white mulberries (if you do not have dried white mulberries available, you can use 1/2 cup of raisins or cranberries for example instead) 
  • 2 tbsp coconut oil 
  • Pinch of salt (super important as it helps amplify the natural sweetness of the dates) 

Ingredients for the mango cream

  • 2.5 ripe mangoes (or frozen, which is what I used here)
  • 1 tsp vanilla 
  • 1/2 cup coconut cream (if needed you can add a little more until the consistency of the mango mix is nice and creamy or you can just add a touch of water, we do not want to overshadow the deliciously fruity and tropical taste of the mango)
  • 1 tbsp maple syrup (optional, I did not find it was needed here) 

Method for the tart crust, 

  1. Combine all ingredients in a food processor and blend until you have a dough like consistency. This may take a little bit of time, seeing as the nuts are quite stubborn to grind. 
  2. Place/line parchment paper inside your mold of choice ( I used a 5x5cm round mold) and lay the blended crust mixture down evenly
  3. To create the tart / pie effect, you need to press your mixture not only flat at the bottom of the mold, but all around the mold's top lining 
  4. However, if you do not mind just having the bottom layer without the contouring, that is fine too 
  5. Place the crust in the freezer while you work on your mango filling for about 10 mins

Method for the mango cream, 

  1. Combine all ingredients in your food processor and mix until the texture is smooth and creamy. 
  2. Place the mango filling over your crust, spreading it evenly using a small spatula, and leave it in the freezer to sit for about 2 hours or keep in the fridge overnight. I prefer overnight, it really allows the flavors to rest and infuse better. 
  3. Before feasting, make sure you keep the cake out at room temperature ±15-20mins so it isn’t too frozen

I made this recipe for my love's birthday, on November 11th. So grateful for him.

I know I know! enough mushiness! 

Enjoy, Indulge and feel happy with every single bite of this tropical fruity + light + fresh cake, that only does good for you and your body! Nothing artificial, nothing industrial, just natural.  

So grateful for you all too. Thank you for reading, thank you for helping us build the Humbly family. All my love xox Sarah