For the base: Mix the organic berries crunchy, almonds, finely chopped dates, cocoa, coconut oil and maple syrup in a food processor/electric mixer to a smooth, slightly sticky mass.
Line a suitable cake tin with baking paper and spread the muesli-cocoa mixture on top. Press the mass firmly with your hands to form a nice, smooth and firm layer. Cool the base in the freezer while preparing the filling.
For the filling: soak cashews in water for at least 1 hour in advance. Cut the banana into thin slices and freeze for at least 1 hour.
Put the soaked cashews, grated beetroot, the frozen banana slices and raspberries, coconut oil and maple syrup also in the food processor/mixer and mix/process to a fine cream.
Remove the base from the freezer and spread the cream evenly on top.
Deep-freeze the cake for at least 2-3 hours. Take it out 10-15 minutes before serving and decorate as desired. I prefer to use frozen raspberries and the Verival Crunchy.