Line a baking tray with baking paper or a silicon mat
Add the nuts, dates, zest and cinnamon to a food processor and process till smooth
Add the beetroots, coriander and seasoning, then blend till a smooth paste.
Remove half of the mix and set aside. Add the coco to the remaining half and blend till incorporated.
Using a teaspoon take a spoonful of each mixture and gently roll them together into a ball. Place onto the baking tray and make an indent with your thumb pressing down firmly. Add a slither of macadamia nut if you prefer.
Bake for 5 – 10 minutes till the base is golden, then cool.