Red velvet torte
Prep time: 30 mins
Cooking time: 2 hours

2 beetroots (approx. 350g)
½ cup fresh or frozen raspberries
½ cup macadamia meal or almond meal
¼ cup coconut flour
60ml cream
50g coconut oil
2 free range eggs, whisked
2 tbsp. raw cacao powder
1 tbsp. lemon juice
1 tsp. baking powder
1 tsp. vanilla bean extract
¼ tsp. sea salt

100g cream cheese, softened
15ml cream
1 tsp. lemon juice
Finely grated lemon rind (optional)

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  1. Preheat the oven to 180°C.
  2. Trim the roots from the beetroot and wrap each beetroot in aluminium foil.
  3. Bake the beetroot for 50-60 minutes, or until you can easily insert a skewer into them, then unwrap and set aside to cool.
  4. Once cooled, peel the beetroot (the skin should come off quite easily) and cut each beetroot into wedges.
  5. Process the beetroot and raspberries in a food processor, then transfer to a large mixing bowl.
  6. Reduce the oven to 170°C and line a 15cm x 15cm square pan with baking paper.
  7. Add the remaining ingredients to the mixing bowl and stir to combine.
  8. Press the mixture into the pan, smoothing the top with the back of a spoon, and bake for 35-40 minutes, or until cooked through.
  9. Allow the torte to cool in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.
  10. Once cooled, combine the cream cheese, cream, lemon juice and rind in a small mixing bowl, then carefully spread over the torte with a warm knife.
  11. Place the torte in the refrigerator to set before you trim the edges and cut into pieces.
  12. Return to the refrigerator until you are ready to serve.

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