Matcha Coconut Chocolate with Strawberries

Line a baking tray with baking paper or cling film.

Break the chocolate into pieces and melt slowly over a water bath.

Meanwhile, chop the strawberries and coconut wedges to taste. Finely chop the pistachios.

Once the chocolate is liquid, gradually stir in matcha powder until desired color intensity is achieved.

Pour the green mixture onto the prepared tray and spread. Top the resulting “chocolate plate” with coconut wedges and strawberries. Finally, loosely sprinkle pistachios and coconut flakes on top.

Place the tray in the refrigerator (or a cool place) for several hours to allow the chocolate to completely cool and harden.

Break or cut the finished chocolate sheet into coarse pieces.

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