Beet Cashew Cake

Crust:

1 cup dates 1/2 cup almonds

Blend together ingredients and spread evenly into an 6-7" round pan.

Cashew Cake:

2 cups cashews, soaked for 2 hours 1 beet, peeled and sliced 1/4 cup organic maple syrup 2 tablespoon freshly squeezed lemon juice 2 tablespoons filter water

Blend together ingredients until a smooth consistency is reached. Pour into pan, over crust. Refrigerate for 8 hours or overnight. Sprinkle hemp seeds or any other toppings if desired before serving.