Preheat oven to 160C/325F. Spread shelled raw pistachios in an even layer on a lined baking tray. Bake for 10 minutes until fragrant but not yet browned. Let cool slightly and process in a food processor until smooth. Blend in salt and melted white chocolate if desired. Refrigerate for a month or freeze.

Heat butter or coconut oil on a pan over medium heat. Add shredded coconut and toast until golden brown, stirring continuously. This is the "kataifi."

In a bowl, mix pistachio spread, shredded coconut, tahini, and optional matcha powder until combined. Spread the mixture 1cm thick onto a lined tray and freeze for 10 minutes.

Melt dark chocolate and coconut oil until smooth. Wrap pieces of the pistachio mixture around each strawberry, dip into dark chocolate to coat, and refrigerate for about 30 minutes until solid.