Raw Pomegranate Rose Cake

Base:
1 cup almonds, finely ground
1/4 cup chia seeds, finely ground
1/2 cup flax seeds, finely ground
1 cup shredded coconut, finely ground
1 cup dates, soaked and blended
pinch of salt
Mix together all the ingredients by hand to create a dough. Add a little date soak water if too dry. Spread on cake tin and roll with a glass to even it out.
Filling:
3 cups cashews, soaked for 4 hours and blended until creamy
1 cup beetroot, grated
1/2 vanilla bean
3 tsp rose water
1/2 cup dates, soaked and blended
1 cup coconut syrup
1/2 cup coconut juice
200g coconut butter, melted
Decoration:
2 pomegranates, seeded
1 tbsp rose petals
Blend all the filling ingredients together with a food processor. Spread half of filling on top of the base. Cover with a layer of pomegranate seeds. Cover with other half of filling. Set in freezer for 4 hours. Decorate with pomegranate seeds and rose petals. Share with friends!
