This was a spur of the moment treat that quickly became a favorite. I was having a last minute get together for some guests from Europe and didn’t have anything special to serve them with the traditional coffee. I was tempted to go out and buy a ready made dessert but instead opted to better use that time and energy in creating a treat worthy of my company who also appreciated healthy foods. Why spend all that time driving and shopping when you can create an even better dessert right in your own kitchen, right?
I had already looked to a few of my existing dessert recipes including Elegant Whipped Lavender Berry Mousse and Hot Chocolate Cake with Mango Frosting but in the end decided to create a brand new dessert just for my illustrious and enlightened guests.
I have this philosophy about having guests; I really want to take care of my guests, any guests, to make sure they receive the best treatment and most nourishing foods in my home. Most people struggle finding good food when traveling or eating out so I strive to create a sanctuary away from that; an escape from commercial foods if you will. Besides I often dishes on the spur of the moment. It’s fun and makes any occasion that much more memorable. I thought a treat based on a popular Italian dessert, Neapolitan would be suitable for my soon to be Italian guests.
Neapolitan is a very interesting ice cream dessert. It literally evolved from spumoni, another tri-colored dessert traditionally made with chocolate, cherry and pistachio. Neapolitan came into vogue during the 1800’s and by the 1900’s was introduced worldwide. In fact even today chocolate, vanilla, and strawberry remain three of the most popular ice cream flavors.
Interestingly Neapolitan desserts are not as popular in their place of origin as they are in the U.S. And even before our obsession was cemented, the French had been busily preparing a whole slew of Neapolitan inspired ice creams and ice cream cakes. These days, Neapolitan can refer to most any chocolate, vanilla, and strawberry flavored dessert.
This recipe is basically my take on a Neapolitan dessert. I kept to the traditional theme by creating three flavors of pressed coconut which were layered, and then cut into macaroon bars. The first or bottom layer was a rich deep salted chocolate flavor. I used fresh dates, cacao, shredded coconut, and seasoning to create just the right sweetness, texture and flavor. You simply cannot go wrong with chocolate needless to say. It’s one of the most popular flavors in Italy (and the world) and is always a crowd pleaser.
One change I made from the traditional three flavors is substituting the strawberry layer with a raspberry layer. I had two reasons; raspberries are richer in color and flavor. This bright pink macaroon was sweet and slightly pungent with a hint of saltiness, and was sandwiched in between the deep chocolate and fragrant vanilla layers.
The top or third layer was a sweet coconut layer with a generous helping of cacao nibs and French vanilla. A nice contrast to the tart raspberry and deep chocolate macaroon. Delizioso!
It took of about 45 minutes total to create this beautiful and vivid treat. Once completed I refrigerated for a few hours until chilled and set. Colorful, delicious, and swirling with salted deep chocolate, tart raspberry, and rich vanilla flavors, every healthy bite was in the spirit of the famous delicacies of Italy. Serve with a little cafè and you won’t even need that trip anymore. Okay, maybe you will. But for now, you won’t have to go any farther than your kitchen for a taste of Italy. I hope you enjoy this delicious Italian-inspired dessert.
Salted Neapolitan Macaroon Bars
Chocolate Layer:
- 2 cups unsweetened finely shredded coconut
- 3/4 cup cacao or carob powder
- 1 1/4 cups soft Medjool dates, pits removed or soft raisins or other dates of choice
- 1 tsp vanilla
- 1 – 2 Tbsp honey or coconut/palm sugar or other sweetener of choice (optional)
- 1/2 tsp sea salt
- water to process as needed
- Add the dates to a food processor and process until it becomes like a paste.
- Add the remaining ingredients and process until well mixed. The mixture should be sticky enough to adhere between your fingers. If not, add a small amount of water and process again until it does.
- Transfer to a parchment lined 9-inch brownie pan and gently press the mixture into the bottom of the pan creating an even layer.
- Set aside while you make the next two layers.
Raspberry Layer:
You can use either fresh or frozen raspberries for the raspberry layer. Thawed frozen raspberries will need to be drained before using.
- 3 cups unsweetened shredded coconut
- 1 1/2 cups fresh raspberries or 1 cup thawed frozen raspberries (drained of excess liquid)
- 1/4 cup honey or other light liquid sweetener to taste
- 1/2 tsp berry flavored stevia or stevia (optional for added sweetness)
- 1 Tbsp coconut oil, melted to room temperature
- 1 tsp unsweetened strawberry or raspberry powder (optional for added color and nutrients)
- Add the raspberries to a food processor and process until smooth like puree.
- Add the remaining ingredients and process until well mixed. This layer will be a bit wetter but will set when refrigerated. It helps bind all the layers.
- Spread evenly over the cacao layer, pressing gently.
- Set aside while you make the top layer.
Vanilla Layer:
- 2 cups unsweetened shredded coconut
- 1/4 – 1/3 cup cacao nibs
- 2 vanilla beans or 2 tsp vanilla
- 1/4 tsp vanilla-flavored liquid stevia (optional for added sweetness)
- 1/4 – 1/3 cup honey or other light liquid sweetener to taste
- 1 Tbsp coconut oil, melted to room temperature
- 1/2 tsp sea salt
- Add all the ingredients to a food processor or mixing bowl.
- Mix well.
- Spread evenly over the raspberry layer, pressing slightly.
- Refrigerate dessert for at least one hour to set. You can also freeze for faster setting (about 20 minutes).
To Serve:
- Add whatever other toppings you want.
- Cut into bars. I recommend not making them too large. I usually cut into 2-inch bars.
- Serve and enjoy.
- Yields 8 – 12 bars.
- Can be stored refrigerated up to 5 days and frozen up to 2 months.
you are my hero! or heroine i mean. i LOVE neapolitan anything. i will def be making these bars, maybe sunday. thanks!
Your welcome! We are on the same page, neapolitan is a favorite around here too. I hope you enjoy them! Have a great weekend!
these are beautiful! so colorful! how did you know i love macaroons? i need to make these they look delicious. you are so sweet to be so kind to your guests. i grew up in a home where guests were treated like royalty. we put out our best for them and made each guest feel very special. nice to hear that others still do the same. thank you dear lady for your kind inspiration and beautiful blog!
Thank you so much for the kind words and for sharing your story. I agree guests are special and I consider myself blessed when I have them. Have a wonderful evening!
i agree, raspberries are better than strawberries. also strawberries contain more pesticides (in fact they are at the top of the list of fruits with the most pesticides). i avoid then now altogether and use wild raspberries that are non-gmo, organic and grow wild here in seattle. they aren’t as sweet but so much better for you. this looks amazing. i never had raspberry macaroon. can’t wait to try!
Thank you for the kind words. How lucky you are to have wild raspberries nearby and I hope you enjoy the recipe. Have a great evening!
lazy me i only made two layers, next time all three. the raspberry layer would have been the kicker. thanks so much. loved it.
Oh wow, this looks just too good. I love love love macaroons so maybe my triple love is here. I love raspberries too, use them all the time. Your photos are gorgeous. Next time I have my Italian friends over I’m goign to make this. Love it!
i’ve made 2 layers so far never get around to making all three. lol. both were delicious. i rolled them up as macaroons. one of these days i need to make the whole thing.
The whole thing is triple macaroon pleasure. I hope you get around to trying the whole thing but am so glad you love the other two layers. Have a great day!
oh my gosh i just saw this. wow it looks amazing. i never even made one flavor of macaroon. to die for. thanks so much!!
You! YOU! You!!! You STOP IT!!!! Lol!
I’m supposed to be studying Building Systems! I was only looking for some guidance on using cacao nibs. I found your site…
NNNOOOOOOOOOooooooo!!!! I gotta STUDY, not look and dream about these luscious recipes! Heating, Ventilation and Air Conditioning, not heating my oven to make amazing treats! History of Architecture, not the history of a delectable dish!
I shall bookmark your site and duly return after my exams….I think, though, that I’m going to have to make the Dreams of Cacao Very soon! And then, These! Thanks so much! I can tell, Adria, that you are a wonderful cook and hostess! Take good care!
Thank you for your very entertaining and kind comments. I hope you enjoy both recipes and do very well with your studies. Have a wonderful day!