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Raw Vegan Gluten-Free Mango Mousse Tart

Try this delicious and creamy fresh mango tart. The best part is that you don't need to bake.

raw dough for pie crust


  • 1 cup raw sunflower seeds, or unsalted raw almonds, cashews, walnuts or brazil-soaked for a couple hours and drained
  • 1 cup dry oats, or cooked quinoa, coconut flakes or more nuts/seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoons stevia powder, optional if you want more sweet
  • splash of water


  1. In a Vitamix, pulse together sunflower seeds (or nuts of choice), oats, cinnamon, dates, stevia powder together to make "dough".
  2. You may have to add a couple splashes of water just to get the motor running, but don't drown it (you want to keep it more like raw cookie dough!).
  3. Scoop dough out into a pie crust and press down with hands.
  4. Place in freezer to set for a little bit.



  • 1/2 block organic tofu
  • 1/2 cups raw cashews, rinsed and soaked for couple hours and drained (or coconut flakes)
  • 1/4 cups maple syrup, or date syrup
  • 1 bag frozen mango chunks, about 2 cups
  • 1 teaspoon ground cayenne pepper, optional if you want a kick of spice!


  1. Meanwhile, blend tofu, cashews, date syrup, mango chunks and optional cayenne pepper together until smooth.
  2. Poor mango cream into pie tart shell and freeze for an hour to set. Defrost like ice cream cake prior to serving and store in refrigerator.
  3. Freeze dried raspberries or fresh berries for garnish.

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