Alpha Gal Friendly Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(6)

These bars are the kind of treat that proves you don't need dairy, eggs, or any mammalian products to bake something genuinely crave-worthy. The base comes together with cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds up beautifully under the filling. A jammy layer of simmered dried apricots — brightened with lemon juice and a hint of ginger — sits right in the middle, delivering that sweet-tart punch that makes every bite interesting. The toasted coconut topping adds crunch and a subtle richness that ties the whole thing together without a drop of butter or conventional flour in sight. Everything is sweetened with honey and built entirely from plant-based fats, so there's no second-guessing labels or hunting down specialty substitutes. They slice cleanly once cooled, making them easy to pack up for a snack, a lunchbox, or a dessert plate you can actually share with confidence.

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Ingredients

12 servings

For the crust

1 cup cassava flour
¼ cup tapioca starch
¼ tsp fine sea salt
¼ tsp ground ceylon cinnamon
⅓ cup coconut oil, solid but scoopable
3 tbsp honey

For the apricot filling

1 cup dried apricots, roughly chopped
½ cup water
2 tbsp honey
1 tbsp fresh lemon juice
¼ tsp ground ginger

For the topping

¾ cup unsweetened shredded coconut
2 tbsp coconut oil, melted
1 tbsp honey
1 pinch fine sea salt

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
2
Make the apricot filling: combine the chopped dried apricots, water, 2 tbsp honey, lemon juice, and ground ginger in a medium saucepan over medium heat. Cook, stirring occasionally, until the apricots are very soft and most of the liquid has been absorbed, about 10–12 minutes. Transfer to a food processor and pulse until a thick, spreadable paste forms. Set aside.

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