Square One Raw Salted Caramel Cheesecake

I've spent some time perfecting this recipe and the result is simply delicious. Raw, Vegan, Dairy, Soy and Gluten free plus no refined sugar... perfect right? 

Know your nutrients

The combination of nuts and seeds in this cheesecake give it superfood status! Brazil nuts, Cashew Nuts and sesame seeds (Tahini) give you a nutrient dense hit! Sesame seeds are extremely high in calcium, so are a great source of this essential mineral for vegans and anyone dairy free. We are often asked 'what is the difference between hulled and un-hulled tahini?'

Answer: Hulling is simply the outer shell of the sesame seed being removed. Hulled sesame seeds contain slightly more Calcium and are a little nuttier in taste.  We are not just talking about calcium here for the sake of your bones... oh no... so much more! Calcium also plays an important role in muscle contraction, transmitting messages through the nerves, and the release of hormones. Almost every cell in our body uses calcium in some way. Are you getting enough?



  • 1 ½ c raw brazil nuts or almonds
  • ½ tsp organic sea salt
  • ½ c  pitted medjool dates 
  • 1/2 c desiccated coconut
  • Pinch cinnamon (optional)


  • 2 ½ c raw cashews 
  • ½ c pitted baking dates 
  • ½ c maple syrup
  • ½ c cacao butter melted
  • ¼ c tahini
  • 2 tsp vanilla extract
  • 1/4 c water
  • pinch organic sea salt


Base: Process the nuts into small pieces with the salt in a food processor or high speed blender. Add dates, then mix in the coconut. Press crust into the bottom of a lined cheesecake dish or muffin tin if you want individual cakes, and place in refrigerator until needed.

Filling: Blend all ingredients, excluding your cashews in your blender or food processor until it blends to a smooth creamy mix. Then add the cashews and blend until super smooth. Pour onto the crust in the dish. Sprinkle with a quality organic sea salt then and place in the freezer for about two hours until firm. Remove from freezer about 10 minutes before serving.

Cheesecake will keep in the freezer for up to one month, or three days in the fridge.