Begin by preparing the ganache to allow time for it to set in the fridge. Add all ganache ingredients to the food processor or blender. Make sure the avocado is properly blended in, it should have a beautiful, creamy texture. Transfer to a bowl and refrigerate for 1-2 hours before serving.
Now, let’s make the cake! Place the beetroot in a large saucepan and add water to cover. Bring to boil, reduce heat and simmer until tender (about 45-60min). Place pot under running cold water and let rinse to cool down. Now you can easily peel off the skin.
Preheat oven to 150°C and coat a 9×13cm baking pan or a 20cm fry pan with coconut oil.
Blend the cold beetroot, eggs, honey, cacao powder and coconut oil, until all ingredients turn into a paste.
Pour the paste (wet mixture) into a medium sized bowl. Add the the Cricket Powder, almond meal and baking powder, and fold the mixture using a spatula.
Pour the mixture into the prepared pan and bake for 35 to 45min, or until cake is firm.
Let it cool down and serve with the chocolate ganache!
Store in the fridge for up to 5 days.