First, make the crust: Sprinkle a small amount of coconut flakes in the bottom of a 3-inch springform pan. (This is to help it easily come out of the pan). Blend the walnuts and dates in a bullet blender until a dough like consistency is formed. Press it into the bottom of the pan until completely covered, to make a crust.

Next, make the cream cake: In a high speed blender, combine all the ingredients except the beet powder or natural food coloring, and blend on high for 30-60 seconds. Once a smooth, creamy consistency is formed, you can add in the beet powder or food coloring. You can adjust the red color by adding more or less, so use as much as you want to get your desired color. Pour it into the cake pan. Put in the freezer to set for at least one hour, or overnight.

Make the topping: When the cake is frozen, you can add the topping. In a double boiler, melt about 3/4 of the chocolate bar or 1.5 oz. Meanwhile, remove the cake from the springform pan and put it on a plate. When the chocolate is melted, spoon or pour it onto the top of the cake, using a spatula to spread it across evenly, and push some over the sides to make "drips." This must be done quickly, as the chocolate will quickly harden.

When the chocolate has set, top with pomegranate aarils. If not serving right away, you can keep it in the refrigerator for up to 3 days.

Enjoy.