Preheat the oven to 325ºF and line a rimmed baking sheet with parchment paper. Set aside.

Combine the almond flour, monk fruit, and salt in a food processor. Pulse to combine.

With the food processor running, add the butter and vanilla and process until completely mixed. Add water, as needed just until the dough forms a ball. You want the texture to be like play dough.

Roll teaspoon size pieces of dough into balls and then carefully use the heel of your hand to roll each ball into a long thin stick. Carefully transfer each stick to the parchment lined baking sheet.

Bake at 325ºF for 20-25 minutes, or until just beginning to turn golden.

Cool completely.

Melt the chocolate in one bowl and white chocolate in a second. Add the strawberry extract and powdered strawberries to the white chocolate and stir until combined.

Dip pocky into the chocolate and set onto a fresh sheet of parchment paper. Let set completely before storing.