paleo mango vanilla raspberry raw cake

Paleo Mango Vanilla Raspberry Raw Cake.

Six words: Paleo Mango Vanilla Raspberry Raw Cake.

Mango + Vanilla + Raspberry pretty much = the best flavour combination in history of all summery recipes. We’ve been testing out loads of recipes using Heilala Vanilla products and we’re absolutely LOVING them. Why? Well, Heilala is 100% vanilla. It’s the richest grade of vanilla in the Asia pacific region (meaning the taste is outta control yum), it’s directly from plantation to kitchen (meaning less handling and processing, yay!) AND they are fair trade. All #winning!  You’re absolutely going to LOVE this Mango Vanilla Raspberry Raw Cake! It’s SO pretty, easy to whip up and tastes all kinds of yum! Enjoy!

What’s even better? You can get your hands on Heilala Vanilla with a 20% discount (YAY) for the whole month of December! All you have to do is enter the coupon number “merrymaker” when you checkout! 

Always merrymaking,

Emma + Carla

paleo mango vanilla raspberry raw cake2

p.s this recipe features in our Make It Merry cookbook along with 70 other quick, easy and delish recipes to boost your health and happiness!

get your copy today!

Get merry app

paleo mango vanilla raspberry raw cake
Serves 12
Prep Time
3 hr
Total Time
3 hr
Prep Time
3 hr
Total Time
3 hr
Stuff you need
    for the base
    1. 2 cups unsweetened shredded coconut
    2. 1/2 cup fresh or frozen (thawed) raspberries pureed
    3. 1/4 cup coconut oil melted
    for the filling
    1. Flesh of 2 mangoes
    2. 1 1/2 cups macadamia nuts
    3. 1 cup coconut milk
    4. 1/2 cup coconut oil
    5. 1 tsp. Heilala Vanilla Extract
    6. 1 tbs. rice malt syrup or raw honey
    Now what
    1. Line a 20 x 20cm slice tin with baking paper (or use a silicon mold).
    2. Start with the base. In a food processor (we use our vitamix) whiz the coconut until crumbly.
    3. Add the coconut oil and pureed raspberries and whiz for 2-3 minutes or until it becomes a thick, crumbly mixture.
    4. Transfer the mixture in to the prepared tin and press out evenly to cover the base.
    5. Place in to the freezer.
    6. Now for the filling.
    7. In a food processor (we use our Vitamix) whiz the mangoes, macadamia nuts, coconut milk and coconut oil until super smooth. This will take around 5 minutes.
    8. Add the Heilala Vanilla Extract and sweetener, whiz again until combined.
    9. Pour the filling mixture on top of the base, shake the slice tin to even out the top.
    10. Place the cake back into the freezer for at least 1 1/2 hours before slicing!
    11. Yum and super pretty!
    Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/
     *Sending huge virtual hugs and high fives to our recipe sponsor Heilala Vanilla. Read more about this here.

    Comments 7

    1. Pingback: The Best Paleo Summer Dessert Recipes

    2. Hi sisters, stumbled across your website, still don’t know how I came about it… anyway just tried out your recipes, as I happen to have ALL of the ingredients – super …looking good! I was pouring in the coconut oil for the top layer, it’s quite a lot that we need to put in. Can we not have any coconut oil in that?
      Thanks 🙂

    3. Post
      Author
    4. My husband has just found out he has slightly higher chloresterol, the list of foods to avoid include coconut and coconut oil. Majority of your recipies have both. What can I replace the coconut with?

    5. Post
      Author

      Hi Karen, thanks so much for your comment. There’s actually quite a bit of research that has been completed regarding high cholesterol, inflammation and saturated fats. We’d encourage you to watch the documentaries ‘Cereal Killers’ ‘Carb Loaded’ as well as ‘The Paleo Way’ series (this is online for free at the moment!). These goes in to detail about this and how good quality, high fat foods (like coconut) don’t actually increase cholesterol, in fact they help reduce it! We’d really encourage you to google, research and look in to this a bit further 🙂 🙂 https://au.tv.yahoo.com/plus7/the-paleo-way/

    6. Hi Emma & Carla, I made this the other day and it was AMAZING!! I am going to make this for my boy’s birthday party on Saturday but I was thinking of using some gelatine and making it in the fridge, not freezer? What do you think? Just because we will be serving it outside to a bunch of 6 year olds, it’s going to be HOT and it might melt too quickly…Thank you!! xx

    7. Post
      Author

      Oh what a great idea! We think this is a great idea! Extra healthy for them too! HEHE. Let us know how you go! 🙂 We might need to use this as inspo for new recipe! Happy Bday to your boy!

    Leave a Reply

    Your email address will not be published.