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.
