This delicious cake is a fabulous shade of pink and is easy to make as it needs no cooking you just need a food processor. I am using 90% chocolate from local Nelson boutique chocolate company divine chocolate, this fabulous 90% chocolate is bitter dark with complex earthy flavours that perfectly complement the sweet earthy beetroot.

Ingredients.

150gms 90% chocolate.

2 cups raw cashews soaked for minimum of 3 hours or up to 12 hours.

2 cups of dried coconut thread.

2 medium beetroot.

1/2 can of coconut cream full fat with no additives, I use Little Bare coconut cream which is a new company based here in Nelson their coconut cream only has one ingredient and its coconut cream, it’s beautiful and creamy and I highly recommend it. It will soon be available all over New Zealand but in the meantime it can be ordered on line from their website.

juice of 1 lemon.

2 tablespoons of chia seeds.

1 cup of frozen raspberries, these berries are for sweetness as there is no sugar in this cake.

Peel and grate the beetroot and add to a food processor along with the coconut thread and pulse to chop finely, empty into a large bowl.

Next add the defrosted raspberries and the drained cashews to the food processor and blitz to a smooth paste. Grind the chia seeds in a coffee grinder or pestle and mortar.

Add the raspberry mix and the chia seeds to the bowl with the beetroot and stir to combine. Chop the chocolate with a knife, you can chop this in the processor but I like to have the chocolate all different sizes so you get big crunchy bits sometimes and sometimes small melt in the mouth bits. Add the chocolate to the bowl.

Lastly add the coconut cream and the lemon juice and stir until all fully combined and empty in to a cake tin. Press down firmly. What ever size tin you have is fine, it will be a taller cake with a smaller tin but as this is not cooked it’s not critical.It needs a few hours in the refridgerator  for the chia seeds to expand and soak up some of the liquid so it sets into a firm cake  consistency. Then decorate as you wish, I have used chocolate shards, but you could use melted chocolate or for added pinkness freeze dried raspberry powder as in this one above.If you put the second half of the tin of coconut cream in the fridge it will set quite thick, as long as it is full fat coconut cream, serve some of this with the cake. This recipe works out at 25 gms of carbs per serve, a serve is one 12th of the cake. This cake freezes well, I like to freeze in individual portions and bring one out when I feel like I need pink cake.