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Prepare 6" round cake tin with removable base.
Place walnuts and pumpkin seeds into a food processor and pulse few times until ground. Add pitted dates, cacao, cinnamon and salt and blend until the mixture comes together. Add 1 teaspoon of maple syrup and blend again. You should have a sticky mix when pressed together.
Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
Peel and quarter the beets and place into a small pot with little water. Cover and leave to steam/boil for about 30 minutes until soft. Reserve ¼ cup (60 ml) of steaming water.
Rinse the soaked cashews under running water and place into high-speed blender. Add cooked beetroot, beet water, maple syrup and vanilla and blend until smooth. Add cacao, reishi powder and melted coconut oil and blend until incorporated.
Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until set.
Once set carefully remove from the tin and place onto a serving dish.
Leave to thaw before serving. The color will deepen over time.
Decorate to your liking.
Store in a fridge or freezer.