Heart Shaped Chocolate Cakes

Name: Heart Shaped Chocolate Cakes
Cuisine: American, World Cuisine
Ingredients: 1 cup (250 g) pumpkin puree; 1 cup + 1/3 cup (150 g) tigernut flour (if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour); 1/4 cup + 1Tbsp (50g) arrowroot (see notes below for substitution); 3 Tbsp extra virgin olive oil or coconut oil; 4 Tbsp carob powder (or 3 Tbsp unsweetened cacao powder if you are not on AIP); 1/4 cup (60 ml) maple syrup (See notes if you want to reduce quantity); 1 Tbsp lemon juice (or apple cider vinegar); 1 tsp vanilla extract; 1 tsp baking soda; For the pink frosting; 1/2 cup (75 g) cooked beetroot; 2 Tbsp water; 2 tsp maple syrup; 2 tsp extra virgin olive oil