First, make the crust. Combine all ingredient using either hands or a spoon and press into the bottom of the pan.
Make the filling. In a high speed blender combine soaked cashews, coconut oil, maple syrup, pomegranate juice, lemon zest, lemon juice, vanilla, cinnamon, sea salt and beets crystals and blend on high until smooth.
Pour the filling into the pan atop the crust. Make sure the filling is evenly distributed and place back into the freezer. Freeze for 6 hours or overnight to allow the cake to solidify. When you are about to serve the cake, remove it from the freezer and let it sit out for at least 10 minutes to soften.