Melt coconut butter on the heater or in a water bath until it's liquid.

Stir the coconut flakes into the melted coconut butter.

Grind xylitol (or sugar) in a blender into fine powdered sugar.

Stir the powdered xylitol into the coconut mixture.

Spread half of the coconut mixture about 0.5 cm thick on a baking sheet lined with baking foil.

Finely grind freeze-dried strawberries, raspberries, or blueberries in a blender OR alternatively use matcha powder.

Stir the berry powder or matcha powder into the second half of the coconut mixture.

Also spread this colored mixture on the baking sheet (on the other half).

Let the confectionery set at room temperature.

Then cut into pieces.

Optional: Coat the pieces with chocolate glaze.

Pure delight!

Melt coconut butter on the heater or in a water bath until it's liquid.

Stir the coconut flakes into the melted coconut butter.

Grind xylitol (or sugar) in a blender into fine powdered sugar.

Stir the powdered xylitol into the coconut mixture.

Spread half of the coconut mixture about 0.5 cm thick on a baking sheet lined with baking foil.

Finely grind freeze-dried strawberries, raspberries, or blueberries in a blender OR alternatively use matcha powder.

Stir the berry powder or matcha powder into the second half of the coconut mixture.

Also spread this colored mixture on the baking sheet (on the other half).

Let the confectionery set at room temperature.

Then cut into pieces.

Optional: Coat the pieces with chocolate glaze.