Dark Chocolate Beet Cake with Coconut Fudge Frosting | LILY'S

Ingredients

• 4 cups almond flour
• 1 tsp baking soda
• 1⁄2 tsp fine grain sea salt
• 2 tbsps unsweetened cocoa powder
• 1⁄2 cup coconut oil
• 3 oz LILY'S 55% Dark Chocolate Style Baking Chips, melted
• 1 1⁄4 cup beets, boiled until soft, skin removed and diced
• 3 large eggs, lightly beaten
• 1 tbsp cider vinegar
• 2 tbsps fresh lemon juice
• 1 tbsp vanilla extract
• 8 oz LILY'S 55% Dark Chocolate Style Sweets Baking Chips
• 1 cup coconut butter
• 1⁄2 cup coconut milk (or almond milk)
• 1⁄2 cup unsweetened shredded coconut
• 2 tbsps freeze-dried raspberries, crushed to powder