Makes enough for 20 strawberries

Matcha—the antioxidant-packed powder of green tea leaves—partners with white chocolate to add complexity and sweetness to ripe strawberries. Add a sprinkle of crushed pistachios to make a sweet n’ salty treat everyone will love.

Place a medium heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) and add the white chocolate, coconut oil, matcha, and salt. Stir until nearly smooth. Remove from heat and continue to stir until chocolate is melted. Transfer the bowl to a larger bowl filled with ice water and chill, stirring constantly, until mixture thickens, about 2 minutes.

Working one at a time, hold strawberries by stems, dip into the matcha mixture, and spin to coat; let excess drip back into bowl. Transfer to a parchment-lined baking sheet and sprinkle with crushed pistachios. If the matcha mixture starts to set before you’ve dipped all the berries, simply reheat. Chill the dipped strawberries until the shell is set, 20 to 25 minutes.