Step 1Pulse all base ingredients in a high-speed blender or food processor blend until they stick together. Take care not to over process, you still want some texture.
Step 2Press evenly into a lined 18cm baking tin & place in the freezer while you make the filling.
Step 3In a high speed blender or food processor blend all filling ingredients until super smooth.
Step 4Take out ½ of the mixture & set aside
Step 5To the remaining filling in the blender add 1tbs of finely grated beetroot (I used a microplane) & 3 tbs of rosewater*
Blend until smooth.
Step 6To the mixture you set aside add 2 tbs of Loving Earth Cacao Powder & mix well.
Step 7Layer over your base in 2 or 4 layers depending on how you want it to look (I did 4). Let the cake sit in the freezer for 10-15 mins between adding layers.
Step 8Store in the freezer.
Step 9When ready to eat drizzle with melted Loving Earth dark chocolate.
Step 10Allow to defrost a little before slicing.
Step 11*Please note different brands of rosewater have different amounts of water added. Add your rosewater a tablespoon at a time & taste as you go.