Raw Vegan Raspberry Mango Tart

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raw vegan raspberry tart

Who’s ready for dessert? You can’t deny this beautiful Raspberry Mango Tart because it is

  • Raw
  • Vegan
  • Made with whole plants!
  • Oil Free 
  • Gluten Free
  • Delicious, of course!

It is amazing what you can do with a food processor. Raw vegan pie crust in 5 minutes. Yup. Super simple. All you need to do is blend a few ingredients, like nuts and dates, then press it into a pie dish. 

Even though the pie crust is delicious on its own, the filling is the real star of the show. And it is even more simple! Just blend fruit and pour it in to the crust. Try not to eat it all before it gets to the freezer… 

You can make this raw vegan tart in a big pie dish or in a cupcake pan for small (and super cute) mini tarts. Top it with fresh berries and a sprinkle of coconut shreds  before freezing to make it pretty. 

Since this vegan raspberry mango dessert is made with whole plants and free from oil and processed foods, it makes the best weight loss dessert. If you are trying to loose weight, don’t be afraid to treat yo’ self to this delicious vegan dessert. You deserve it!

You can also eat it for breakfast. Yup. 

This is one of my favorite plant based desserts because it is so decadent, yet it is a super healthy vegan treat! The crust is subtly chocolately and pairs perfectly with the creamy raspberry mango filling. This sweet healthy dessert is so amazing because you don’t need to feel guilty about eating it! 

Raw Vegan Raspberry Mango Tart

  • Prep Time15 min
  • Ready in3 hours
  • Yield10 slices
  • Serving Size1 slice
  • Energy350 cal


    Raw Vegan Pie Crust

    • 2 cups pitted Medjool dates
    • 1 cup dried mulberries
    • 1 cup raw cashews
    • 1/2 cup dried shredded coconut
    • 1/4 cup raw cacao powder
    • 1/4 cup flaxmeal
    • 1/4-1/3 cup water

    Raspberry Mango Filling

    • 2 1/2 cups frozen raspberries
    • 1 cup mango
    • 1/2 cup cashews
    • 1/4 cup almond butter



    Add the raw vegan pie crust ingredients to a food processor. Blend until well combined and sticky. Press into a pie pan or muffin cups, lining the bottom and sides. 


    Blend the filling ingredients in a high speed blender until smooth. Pour into the pie crust. 


    Freeze for 2-3 hours or overnight. 


    With a sharp knife, cut the tart into 10 slices. Use a pie server to separate the crust from the sides and scoop out each slice. Serve while still frozen. 

    • 10 servings per container
    • Serving Size1 slice
    • Amount per serving
    • Calories350
    • % Daily Value*
    • Total Fat16 g20.51%
    • Sodium8 mg0.35%
    • Total Carbohydrate39 g14.18%
    • Dietary Fiber8.3 g29.64%
    • Protein7.4 g14.8%
    • Calcium62 mg4.77%
    • Iron2.3 mg12.78%
    • Potassium432 mg9.19%
    • Zinc1.8 mg16.36%

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