Melt together the coconut oil, coconut butter and salt in the microwave or on the stovetop on medium. Until the consistency is smooth and the salt is dissolved
Set aside the coconut mixture to cool
Chop up the pistachios and freeze dried strawberries
Once the coconut mixture has cooled slightly add the vanilla, coconut and Sukrin Melis and stir to combine
Stir the pistachios and strawberries into the coconut mixture
Pour the mixture into a small rectangular or square dish lined with non-stick paper. We used a pyrex dish that was 7x5x1.5in
Refrigerate at least 4 hours or until completely set. Slice and serve
Video
Notes
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.