Preheat the oven to 175°C.
Line a 23 x 23 cm square cake pan with parchment paper.
Blend cooked beetroot with immersion blender until is creamy then put it into a mixing bowl.
Add almond butter, eggs, honey, vanilla extract to creamy beetroot and mix it with electric hand mixer.
Measure almond flour, cocoa powder, tapioca flour, baking soda, salt and chocolate chips into and other bowl and whisk them.
Add flour mix into the beetroot mixture and stir well.
Pour the batter into the cake pan and bake it for 20-25 minutes, until toothpick comes out clean after it's inserted in the cake.
Let the cake cool.
While cake is cooling, make the raspberry sauce.
Put raspberry into a saucepan with 1 tbsp honey, cinnamon, salt and cook it for 6-8 minutes, until is creamy.
Pass raspberry sauce through a fine sieve and put it back to the saucepan.
Add 3 tbsp water to 1 tbsp gelatin powder to small bowl and mix it quickly then add to raspberry sauce and stir it on low temperature on the stove for 2 minutes, until gelatin powder completely melted.
Let the sauce cool for 15 minutes.
Spread the top of the cold cake with paleo raspberry jam very thinly, this prevents the cake from absorbing the raspberry sauce.
Then pour the raspberry sauce over on top of the cold cake.
Decorate your cake with fresh raspberry or berries mix.
Put it into the fridge for minimum 1,5 hour before serving.
Cut 6 x 6 cm cubes with a very sharp knife and serve.