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Prepare 8" spring form round cake tin.
Peel and finely grate beetroot and set aside.
Place the walnuts into food processor, pulse few times until they broken down. Add figs, cacao, cinnamon, sea salt and orange zest 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.
In a double boiler gently melt coconut butter with coconut oil. Add beetroot, orange zest, almond milk and maple syrup and blend until smooth. It will be a thick mix.
Spoon onto the crust layer and smooth out the top.
Place into a freezer for at least 1 hour to set.
Once set, gently remove from the tin and place onto a serving dish.
Decorate with your choice of toppings and serve.
Slice the leftover cake and store in freezer. It's easier to slice the cake when slightly frozen.