Coco Mermaid Bites with Mango-Tonka Cream

INGREDIENTS (Coconut Bites)
5 tablespoons agave syrup or honey
5 tablespoons oat flour
10 tablespoons grated coconut
4 tablespoons coconut milk
1-2 tablespoons coconut oil, heat a little to make it liquid
1 Msp. vanilla from Rapunzel (AD)
1 tsp lemon juice
½ Esp. spoon Blue Spirulina from Koro drugstore (AD)

GLAZE
½ Sugar-free dark chocolate bar
1 teaspoon coconut oil

OPTIONAL 
Coconut Flakes
Goji Berries
Dried strawberries from Koro drugstore (AD) hier klicken.

PREPARATION 

1. Mix grated coconut, oatmeal, blue spirulina & vanilla in a mixing bowl. 
2. Add remaining liquid ingredients and mix well. If the dough is too dry just add some coconut milk or agave syrup/honey. If the dough is too liquid, add some coconut flakes. 
3. Line a small cake tin with cling film and spread the dough in it.
4. Place the mould in the freezer for about 5 minutes.
5. In the meantime, melt the chocolate with the coconut oil over a water bath.
6. Spread the chocolate over the coconut mass and garnish with grated coconut and fruit.
7. Allow the chocolate to harden and then cut into pieces as desired.
8. Keep in the refrigerator until serving.

INGREDIENTS (mango cream)
200 g frozen mango
1 Msp Tonka, ground from Rapunzel (display)
1-2 tablespoons agave syrup

PREPARATION
Heat the mango with the remaining ingredients in a saucepan.
puree finely with a hand blender or at best in a thermomix (DISPLAY).
Arrange the Coconut Mermaid Bites on the cream and garnish with edible flowers as desired.