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.

blueberry. almond. lemon. a rustic cake.

this makes a hearty, wholesome cake that would be good with a cup of milk for teatimes. Bump up the lemon zest, change the proportions of the dry ingredients, replacing with white flour, and add another egg for a richer cake. an oven-kissed beauty!

preheat oven, and butter a round 9-inch pan.
cream 1/2 c butter with 3/4 c sugar & 1 tsp lemon zest. whisk in 1 egg (2 for a richer consistency), then 1/2 cup of plain yogurt.
seperately, whisk together 1/2 c wheatgerm, 1/2 c wholemeal flour, 1/2-2/3 cup ground almond, 1 tsp baking powder, 1/2 tsp baking soda.
transfer into a floured baking pan, and top with frozen blueberries (or sliced almonds if you like).

bake at 170 degrees celsius until gently browned.