mango-cashew "cheesecake": raw (almost), and fabulous!

adapted from the meyer-lemon cheesecake version HERE

#1 Line the base of a circular 9-inch baking tin with a circle of wax paper.

For the Crust (ingredients are approximate: add or subtract to taste.)

#2 Moisten

• 1.5 cup ground pistachios
• 2 tbsp flaxseed
• 2 tbsp wheatgerm
  
• 2 tbsp desiccated coconut
  

with

• 3 tbsp spiced apple butter--or raw applesauce if you want all-raw!
  

Press into the bottom of the cake pan.

For the Filling

• 1.5 cups raw cashews soaked for three hours
• 1/2 cup fresh meyer lemon juice
• 3 tbsp cup raw honey
  
• 2 tbsp coconut oil
  
• 1 tsp vanilla
  
• 1 mango, diced
  

To make the cheese, blend until smooth and adjust to taste.

Pour the mixture on top of the "crust" and carefully tap the pan on the counter to release any air bubbles.

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. This is best served semi frozen, soft enough to run a serrated knife through.