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.

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