Matcha Coconut Candy

Ingredients:
16 oz. organic unsweetened coconut flakes
¼ tsp. Himalayan sea salt
2 tbsp. xylitol
½ tbsp. culinary Match for baking and beverages (My Matcha Life)
¼ cup freeze dried strawberry powder
25 drops strawberry medicine flower extract
¼ cup raw organic pistachios (chopped into small pieces)
¼ cup freeze dried strawberries (powder and chunks)

Directions:
I am using a stone grinder in this recipe. If you don’t have that, use a Cuisinart. Place all of the ingredients into the stone grinder and let it mix for 30 minutes. This will liquefy but since it is coconut, it will be slightly gritty. It will not be as silky as chocolate. Take one candy bar mold, an egg mold, and another mold with all different shapes. Gently sprinkle the pistachio pieces and strawberry chunks and powder into the molds. Set some strawberry powder and pistachios pieces aside for later use. If you buy a bag of freeze dried strawberries at Trader Joes, there will be plenty if you need it. I also get my pistachios at Trader Joes. If you need more there should be enough to chop extra if needed. Pour the candy from the stone grinder into a condiment squeeze bottle. Place the molds on plates. Squeeze the candy into the molds. Do not overfill the molds. Place the plates into the refrigerator uncovered for 45 minutes to 1 hour. Remove the molds from the refrigerator. Take a latex glove to remove the candy from the molds. Touching the candy with your hands will remove the sheen from the surface of the candy. Take the remaining strawberry powder and pistachio pieces and sprinkle each piece of candy with the mixture. If there is some left over, sprinkle it on the plate itself.

Let this candy melt in your mouth to enjoy the flavor to its fullest.

Will last 3 to 5 days in the refrigerator in an air tight container.