This post is made in collaboration with our friends over at Bob’s Red Mill. We are stoked to be able to work with them to bring you a brand new vegan recipe with products that we love!

There’s something about vibrantly colored desserts that just draw me in. ‘Unicorn’ creations are all the craze these days, and are what inspired me to create this fun and vibrant dessert.

These Neapolitan Almond Macaroons are decadent, filling, and easy to make! Plus the tri-color effect makes it perfect to serve at a party or to a crowd– it is definitely one made to impress 😉For this recipe, we found almond flour worked best in combination with the shredded coconut and quick oats. It gave these the perfect amount of chew and fluff, exactly what I look for in a good cookie! The best part about these cookies? They don’t contain any funky artificial coloring. Instead, these are colored naturally, by fruit! Purple pitaya (also known as dragon fruit) is a cactus fruit that is commonly served in the form of pitaya smoothie bowls. You can actually purchase frozen packets in most health food stores, or the fresh fruit at asian or Mexican markets from my experience.Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Neapolitan Almond Macaroons {gluten, refined-sugar and oil-free}

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★★★★★

5 from 1 reviews

• Author: Jasmine @ Sweet Simple Vegan
• Yield: 7 macaroons

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Description

These Neapolitan Macaroons are decadent, filling, and easy to make! Plus they are perfect to serve at a party or to a crowd– they are dressed to impress 😉

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Ingredients

• 1 1/2 cups Bob’s Red Mill almond flour
• 1 cup Bob’s Red Mill unsweetened shredded coconut
• 2/3 cup Bob’s Red Mill gluten-free quick oats
• 1/2 cup maple syrup
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 tablespoons frozen pitaya puree, defrosted
• 1/2 cup dark chocolate bar, melted (we used Eating Evolved)

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Instructions

1. Preheat the oven to 350°F and line a large baking sheet with a silicon baking mat or parchment paper.
2. In a food processor, add in the almond flour, shredded coconut, oat flour, maple syrup, salt and vanilla until well combined. It should hold together when squeezed.
3. Remove 2/3 of the dough, then add in the pitaya puree. Process until well combined.
4. In a ice scream scooper (size), fill the top 1/3 with the plain mix and press in tightly, then the next 1/3 with the pitaya mix, press in tightly, then fill the remainder of the scooper with the vanilla mixture until full. Be sure to pack press in tightly!*
5. Place on a lined baking sheet and bake for 21-23 mins
6. Let them cool for at least 15 minutes before dipping into with chocolate. Once cooled, dip the bottom into the chocolate and completely cover the bottom vanilla layer (see photos for reference). Refrigerate or freeze the macaroons until the chocolate sets, then enjoy! Keep leftovers in the fridge.

Notes

• You will need to wipe down or rinse the scooper for each macaroon to prevent mixing/maintain distinct separation of colors.
• Store the macaroons in the refrigerator to prevent the chocolate from melting.
• Recipe inspired by Elana’s Pantry.

• Category: Dessert

Nutrition facts label provided by Nutri Fox.

If you are looking for more fun pitaya recipes, check these out! 

Beet-Free Red Velvet Brownies w/ 3-Ingredient Frosting {vegan + gluten- oil- & refined sugar-free}

Valentine’s Day Pink Pitaya Waffles {vegan + gluten & oil-free}

Cacao Pitaya Protein Smoothie Bowl w/ Oil-Free Granola

Golden Kiwi Pitaya Smoothie

Disclaimer: This post is sponsored by Bob’s Red Mill. All opinions remain our own, and we wouldn’t share something with you unless we loved it! 🙂 This page may also contain affiliate links, thank you for supporting Sweet Simple Vegan!