Love Beets Beetroot and Berry Yoghurt Parfaits with Flourless Peanut Butter Cake

What to do

1. Blend the Love Beets cooked beetroot in a food processor or blender, transfer to a saucepan and heat over medium-high heat.
2. Add the berries and honey and cook for 5 minutes, letting the mixture bubble and come to a boil. Once the fruit has cooked down and the sauce has slightly reduced to a syrupy consistency, remove from heat and transfer to a bowl to chill in the fridge until ready to use.
3. Preheat the oven to 160 °C and line an 8-inch baking tray with parchment paper.
4. In a medium sized bowl combine the peanut butter, honey, coconut sugar, baking soda and salt and stir well to combine.
5. In a small bowl, whisk the egg and vanilla extract together. Add the egg mixture to the peanut butter mixture and whisk thoroughly to combine. Fold in half of the chopped peanuts and pour the batter into the prepared baking pan, using a spatula to smooth over the surface.
6. Sprinkle over the remaining peanuts and bake for 20 to 25 minutes until the cake is golden brown but still soft. Remove from the oven and let cool in the pan before slicing into squares.
7. Layer in the yoghurt, jam, fresh berries, and sliced cake squares into four 8-oz mason jars (or small serving bowls), creating alternating layers if using jars. Top each serving with a few cake squares, fresh berries, and some peanuts and enjoy straight away.