Place the coconut oil in the fridge till it turns solid and resembles butter. Mix all the ingredients for the crust (other than the water) till it feels like bread crumbs.

Use just enough cold water to bring the dough together. Keep it in the refrigerator for 20-30 mins.

Rolling out the dough might be a little tricky. So if it tears, don't worry. Just press and seal it together on the bake tin.

Bake the crust at 210°C for 8-10 minutes or till golden brown. Let it cool completely.

Peel and boil beets till its tender. And blend into a smooth puree, as you would baby food.

Melt chocolate using a double boiler. Once the mixture cools, add the beet puree and mix.

Pour the choc-beet mixture onto the crust. Smoothen the surface with a flat spoon. Lick your fingers.

Refrigerate for at least 2 hours till it completely sets.

Taste it and you won't believe how amazing it is. And the hint of red is just gorgeous.

Note: if you don't like coconut flavour in desserts, skip this. It's not meant to be for you.