150g walnuts (1½ cups)
8 dried figs
2tbsp raw cacao
pinch of sea salt
300g raw beetroot, peeled and finely grated (2 cups)
200g coconut butter or creamed coconut (1 cup)
2tbsp coconut oil
2tbsp almond milk
2tbsp maple syrup
2 tbsp coconut oil, melted
2 tbsp cacao powder
2 tbsp maple syrup
3 tbsp pistachios, crushed
Prepare a 9” square cake tine by lining it with baking paper. Set aside.
Place the walnuts into food processor, pulse few times until they broken down. Add figs, cacao, cinnamon and sea salt and blend until the mixture comes together. Spoon the mix into the cake tin, spread evenly onto the base and press tightly down. Place into a fridge.
Place into the cake tin and use the back of a spoon to press firmly into the cake tin. Chill in the fridge for 30 minutes.
To prepare the cheesecake, peel and finely grate beetroot and set aside.
Add coconut oil, coconut butter, grated beetroot, almond milk and maple syrup into a food processor and process until smooth. It will be a thick mixture.
Spoon the mixture into the cake tin and use a spatula to smoothen the top. Chill in the fridge for 2 hours.
Once set use a large knife to cut into bars.
To make the drizzle, add the coconut oil, cacao and maple syrup into a small bowl and mix until smooth. Drizzle onto the bars before sprinkling with crushed pistachios.