Summery Triple Layered Cake Bites

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Celebrate the sweetness of summer with these delicious, aromatic, and eye-catching triple layered cake bites. These coconut cream-based bites combine 3 of summer’s favorites – mint, mango, and berries – for a healthy treat that will perfectly compliment a laid back summer’s day.

Ingredients

Crust

• 12 solomon dates ( pitted)
• 1 cup oats

Yellow layer

• half a can of coconut milk ( only the fat on top )
• 3 small mangoes
• 1 TBS Acacia honey
• Agar-agar

Green layer

• 10 big peppermint leaves
• half a can of coconut milk ( only the fat on top )
• 1 TBS Acacia honey
• 1 tbs chlorella powder
• Agar-agar

Pink layer

• half a can of coconut milk ( only the fat on top )
• 1/2 cup berries
• 1 TBS Acacia honey
• Agar-agar

Instructions

Crust

1. The crust is made out of only 2 ingredients: the solomon dates and the oats. All you need to do is process them till they stick together. Use your fingers to press the composition on the bottom of a cake mould.

Yellow layer

1. Pure the 3 mangoes, add 1 TBS acacia honey, add half a can of coconut milk ( only the fat on top ) plus a mixture of agar agar and water ( read the instructions on the package for a firm result but not too firm ). Blend and pour over the crust, let it is in the freezer while you prepare the next layer.

Green layer

1. Blend the peppermint leaves with 1 TBS acacia honey, half a can of coconut milk ( only the fat on top ), the 1 tbs chlorella powder plus the mixture of agar agar and water. Blend and set on the yellow layer, place in the freezer.

Pink layer

1. Add the berries, with 1 TBS acacia honey, plus half a can of coconut milk ( only the fat on top), plus the mixture of agar agar and water. Blend all together and set on the green layer.
2. Let it set like half an hour in the freezer. Remove and cut pieces of it the way you want, decorate with nuts and edible flowers.