PB & J Macaroons
makes about 5 macaroons
2 frozen strawberries, soaked in warm water until soft
1/6 cup agave nectar
1/8 tsp vanilla extract
2 tbsp tahini
3/4 cup coconut flour (put coconut flakes in a high speed blender and pulse until grainy, or buy coconut flour)
In a blender mix your wet ingredients: agave, strawberries, vanilla, and tahini. If you have a magic bullet or nutri bullet that would be your best bet for this because it is a very small amount of ingredients, but it is doable in a large blender (this is what I used).
Stir your coconut flour into the wet ingredients, roll into little balls, and refridgerate.
Generally, I enjoy my PB & J macaroons at room temperature, but these still were very moist and soft straight out of the fridge.