Preheat your oven to 160°C (325°F). Spread raw pistachios on a baking sheet and roast for 6-10 minutes until fragrant. Once cooled, blend them until you achieve a smooth consistency, about 5-10 minutes. Add a pinch of salt and incorporate melted white chocolate if desired. Store in an airtight jar.

In a skillet, heat butter or coconut oil over medium heat. Add shredded coconut and toast it, stirring frequently, until it turns golden brown, about 2-3 minutes.

In a bowl, combine the pistachio spread, toasted coconut, tahini, and optional matcha powder. Spread this mixture evenly on a lined tray to about 1 cm thick and place it in the freezer for 10 minutes to firm up.

In a microwave-safe bowl, gently melt the dark chocolate chips with a splash of coconut oil in 30-second intervals, stirring in between, until smooth and glossy.

Take a fresh strawberry and wrap it in the pistachio mixture, ensuring it's well coated. Dip the covered strawberry into the melted chocolate until fully enveloped, then place it on a lined tray. Repeat until all strawberries are coated, then refrigerate for 30 minutes to let the chocolate set.