Rawesome Mango Coco Tart

Rawesome Mango Coco Tart

Bermuda Triangle - the Tart that vanished

One of my biggest disappointments is when my cooking attempts don´t turn out. Or even harder case, when noone likes them. 
I have gotten used to healthy ingredients so that I oftentimes don´t consider the tastebuds of normal people. There is a difference between a chocolate and a chocolate if you know what I mean.
Have to mention though, that if the outcome is delicious for both parties the reward is so much bigger in my eyes.

This is what happened with this simple looking Mango Coconut Tart.
I could not receive more compliments than I did with this creation. Honestly, I wanted to make a cake for a gathering, didn´t have anything special in my mind, wanted to create something new, didn´t have time to run to the shops so I had to look into my drawers and cupboards to find anything edible that suits to be mixed together and keep my fingers crossed it comes out with the first try 😆

First Try Flies High

What came out was a Raw Mango Coco Tart made of a cacao almond base, mango coconut filling and some extra chocolate protein goodness from @bemoresuperfoods

Rawesome Mango Coco Tart that is:
  • Easy
  • Raw
  • Vegan
  • Refined sugar free
  • Pretty, Tasty & Healthy

Rawesome Mango Coco Tart

Prep Time12 hrs
Cook Time30 mins
Freeze Time2 hrs
Course: Dessert
Keyword: dessert, glutenfree, raw, sugarfree, vegan
Author: mylifemytreats



  • 1/2 cup almonds 70g
  • 4 dates soaked overnight or 30 min in hot water
  • 1 tbsp BeFit powder @bemoresuperfoods
  • 1 tbsp cacao powder


  • 1/3 cup full fat coconut milk 75g
  • 1/4 cup mango puree 65g + extra for decorating
  • 2 tbsp maple syrup
  • 1/4 cup almonds 40g, soaked overnight or 2h in hot water and skin removed
  • 2 tbsp coconut oil melted
  • 1 tbsp BeFit powder @bemoresuperfoods


  • pulse almonds into little crumbles, set aside
  • add BeFit and cacao powder
  • in food processor pulse soaked dates into a smooth puree
  • mix all the base ingredients and press into the mold
  • place the mold into the freezer while making the filling
  • peal the overnight soaked almonds and pulse them with maple syrup in food processor until smooth paste
  • add mango puree and coconut cream, mix well
  • lastly add the melted coconut oil
  • take 3 tbsp of the mixture and mix in BeFit powder
  • Pour the mango filling on top of the crust
  • decorate the tart with the chocolate filling and some extra mango puree
  • place into the fridge overnight or until set, about 2h


  • mold 24x8 cm
  • store in the freezer and take into the fridge 1h prior serving

Tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!

And don’t forget to use my discount code “lifetreats10” to get 10% reduction from @bemoresuperfoods

In those Darkening Autumn Nights create your own Sun of Delight


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I am a professional ballet dancer, yoga teacher and TCM student.

I share love, happiness, positivity, healthy recipes and a bit of my own thoughts and travels.
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