Roast your beets wrapped individually in aluminum foil at 400F for about an hour, longer if your using larger beets, once cool enough to handle peel the skins off and throw into the food processor, measure out 1 1/4 cup and reserve the rest for your own use.

Preheat the oven to 350F and grease a bundt pan

Add the beet puree, sugar, vanilla, dates, and coconut oil into the food processor, blend for about 30 seconds until combined.

In a small bowl combine milk and cream of tartar, stirring until it starts to curdle, after a few minutes of stirring add into food processor and blend again about 30 seconds.

Add in remaining ingredients and blend again until incorporated**

Pour into bundt pan and cook about 45-55 minutes until a knife inserted in the middle comes out almost clean (cake will be very moist)

Remove and cool on cooling rack and flip onto your cake stand or plate

In a high powered blender combine two avocados (pitted and skins removed), the cocoa powder, soft dates, coconut oil, and maple syrup until well incorporated. Be sure all the date pieces are blended in.

Once your cake is cool, spread the frosting on top and top with the pan-toasted hazelnuts

**If you do not have a large food processor (12-16 cup) do steps 4-5 in a medium bowl with a hand mixer.