In a food processor add 1/2 cup pitted dates, 1/4 cup walnuts, 1/4 cup cashews or almonds, cacao powder, and salt.
Run the food processor until a lumpy dough forms and when you press the dough in your hands it holds form. This will take about a minute.
Take the dough out of the processor and roll it between two sheets of parchment paper with a rolling pin or press into a 9x5 lined pan- about 1/8 inch thick. Set aside.
In the same food processor add the rest of the nuts and dates, peppermint extract, and beet powder.
Run the food processor until a lumpy dough forms and when you press the dough in your hands it holds form. This will take about a minute.
Take the dough out of the processor and roll it between two sheets of parchment paper with a rolling pin or press it on top of the chocolate dough mixture- about 1/8 inch thick.
Once the two doughs are rolled out remove the top layer of parchment and being careful flip one of the doughs on top of the other one pressing lightly to stick them together.
Remove the other top layer of parchment.
Roll the dough into a log separating it from the bottom layer of parchment. Trying to get it as tight as you can.
Put the log into the fridge and let it set up for a couple of hours or overnight.
Using a serrated knife cut the ends off and cut the rest of the log into cookie shapes. I cut them about 1/4 in-1/2 inch thick.