Line an 8x8 inch baking pan with parchment paper and lightly grease with coconut oil. Set aside.

Pour cold water into a small bowl and sprinkle gelatin powder over the surface. Let it sit for 5 minutes to bloom and soften.

In a medium saucepan, combine fresh berries, honey, lemon juice, and sea salt. Cook over medium heat for 10-12 minutes, stirring occasionally, until berries break down and mixture thickens.

Remove berry mixture from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract and mix well.

Pour the mixture into the prepared pan, spreading evenly. Let it cool at room temperature for 15 minutes, then refrigerate for at least 3 hours or until firm.

Once set, remove from pan using parchment paper. Cut into 24 small squares or desired shapes using a sharp knife or cookie cutters.

Store the Swedish candy in an airtight container in the refrigerator for up to 2 weeks. Dust with a little coconut flour if pieces stick together.