Mango Cashew Raw Cake

mango raw cake recipe

This recipe is the epitome of Summer time! Sweet, cool mango is so delicious on a hot day.  The perfect celebration cake or a treat on a Sunday afternoon after hours in the pool. Enjoy with edible flowers and a glass of bubbles!


  • 1 cup raw almonds
  • 1/2 cup dates, pitted and chopped
  • 1 Tbsp cacao nibs
  • 1 tsp cashew butter
  • 1/4 tsp vanilla extract
  • Pinch of salt


  • 1 cup cashews, soaked for 6h
  • Flesh of 1 mango (2 cups)
  • 4 dates, pitted and chopped
  • 1/2 tsp lemon juice
  • 1 Tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 3 Tbsp coconut oil, melted
  • Pinch of salt


  • In a food processor, process the nuts and the chopped dates together until broken down & combined.
  • Add the cacao nibs, cashew butter, vanilla extract, and salt and process a few times until combined.
  • Line a 8″ square mold with parchment paper and press the dough evenly. Place into the freezer for 30 min until it firms up.
  • To prepare the cream filling, rinse the cashews and drain them well.
  • Blend all ingredients together (except coconut oil) in a high-speed blender until you reach a nice and smooth consistency.
  • Stream in melted coconut oil and blend until incorporated.
  • Pour the filling over the crust and freeze till set (at least 3 hours)
  • Remove from freezer approx. 1h before serving, cut into slices, and enjoy!