Raw Mango Pistachio Cake
Prep time
Total time
Recipe type: Raw Cake
Cuisine: Vegan
Serves: 16
  • For the crust
  • ½ cup (about 75 g) cashew nuts
  • 1 cup (about 100 g) pistachios
  • ⅝ cup (about 110 g) dates, pitted
  • ½ cup (about 50 g) finely ground coconut flour
  • For the filling
  • 2 mangos, pitted and diced
  • 1 teaspoon saffron (optional)
  • 3 cups (about 450 g) cashew nuts
  • 5 tbsp honey
  • ½ cup (about 50 g) coconut flour
  • 1 cup (about 210 g) coconut butter
  1. Place cashews and pistachios in the food processor or in a powerful blender and process until finely ground. Transfer the pistachio-cashew flour into a big bowl. Add coconut flour and mix well.
  2. Place dates in the blender or food processor and blend until the mixture has the consistency of paste.
  3. Mix the date paste with the ground pistachios and the ground coconut flour. Mix well, until the mixture is smooth and holds together.
  4. Press mixture evenly into the bottom of a 9" (22 cm) springform pan.
  5. For the filling, blend mangos, honey, and saffron together until a thick smoothie consistency is achieved. Transfer into a bowl.
  6. Grind cashews in the blender or food processor. Add finely ground coconut flour.
  7. Mix the cashew-coconut flour with the mango-saffron mixture. Combine well. You can do this in a blender or in a bowl using a spatula. Taste and adjust the sweetness by adding more honey as needed.
  8. Pour the filling into the crust. Smooth with a spoon.
  9. Keep in the refrigerator overnight or put in the freezer for a couple hours before serving.
  10. Decorate with crushed pistachios and saffron.
Nutrition Information
Serving size: 1 piece Calories: 422 Fat: 30 Carbohydrates: 32 Fiber: 5 Protein: 9
Recipe by Amazingly Tasty at http://amazinglytasty.com/raw-mango-pistachio-cake-with-saffron/