Artificial Flavors Free Apricot Coconut Bars
These bars are the kind of treat that makes you wonder why you ever reached for a packaged snack in the first place. Every layer is built from whole, recognizable ingredients ā dried apricots, coconut oil, honey, and warm spices ā so there's no guessing what's actually in them. The apricot filling is simmered down with fresh lemon juice and ginger until it becomes a deeply fragrant, jammy paste that spreads like a dream over the pre-baked crust. That crust itself, made with cassava flour and tapioca starch, has a tender, slightly crumbly texture that holds together beautifully once cooled. A golden toasted coconut topping adds just the right amount of chew and crunch to finish things off. For anyone who's grown frustrated scanning ingredient labels for synthetic flavor additives, baking these at home means you control every single component from start to finish. They're wholesome enough to feel good about and satisfying enough that one bar genuinely hits the spot.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
12 servings
For the crust
- 1 cup cassava flour
- Ā¼ cup tapioca starch
- Ā¼ tsp fine sea salt
- Ā¼ tsp ground ceylon cinnamon
- ā cup coconut oil, solid but scoopable
- 3 tbsp honey
For the apricot filling
- 1 cup dried apricots, roughly chopped
- Ā½ cup water
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- Ā¼ tsp ground ginger
For the topping
- Ā¾ cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- 1 tbsp honey
- 1 pinch fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Line an 8Ć8-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 10ā12 minutes. Transfer to a food processor and pulse until a thick, spreadable paste forms. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!