• In a high-speed blender, combine coconut milk, beetroot powder, raspberries and honey until well combined.
• Pour into a lined loaf pan or ice cube trays.
• Place in the freezer for a couple of hours to set.
• Once it has set, place back into the blender to create a creamy ice cream.

Sauce

• On medium heat in a small saucepan, add in the raspberries until they are soft and bubbling. Turn off the heat and add in the chia seeds. Let sit for 5 minutes.
• Drizzle the sauce over the ice cream and top with cacao nibs.