½ cup raw almonds (or cashews)
1 soft medjool date, pitted (skip if going fruit-free)
1 tbsp maple syrup
1 tbsp coconut oil, liquefied
1 tbsp cocoa powder
¾ cup raw cashews, pre-soaked & strained*
5 tbsp unsweetened vanilla almond milk
3 tbsp maple syrup
3 tbsp coconut oil, liquefied
1 tsp pure vanilla extract
½ tsp salt
1–3 tsp beetroot powder (depending on light or dark a pink you want it**)
edible dried rose petals and buds, cacao nibs, dark chocolate covered amaranth balls
Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into a 5″ springform pan and press down into an even flat crust. Freeze while working on next step.
Make sure all filling ingredients are at room temp (not cold***). Blend everything, except the beet powder, together in a power blender into a smooth creamy consistency. Add a little bit of the beet powder (1tsp at a time) and blend to incorporate. Add a bit more powder if desired to adjust to your liking (see notes**). Transfer this mixture into the springform pan over the crust. Decorate with any desired toppings.
Freeze for 5-6 hours or overnight. Keep frozen until serving time. Slice and enjoy! Keep any leftovers frozen.