Barley Free 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 looks impressive on a plate but comes together with a surprisingly short ingredient list and no complicated techniques. The base is built on cassava flour and tapioca starch, giving you a tender, crumbly crust that holds together beautifully without a single grain in sight — no wheat, no rye, and absolutely no barley hiding in the mix. The filling is a slow-simmered paste of dried apricots, honey, lemon juice, and a hint of ginger that turns jammy and deeply fragrant before it ever touches the pan. Layered over that warm crust and finished with a toasted coconut topping kissed with honey and coconut oil, every bite delivers a chewy, golden, slightly caramelized finish. Ceylon cinnamon in the crust adds a delicate warmth that ties the whole thing together without overpowering the bright apricot flavor. These bars are naturally sweetened throughout, so you're not relying on any processed syrups or additives that might sneak in unwanted ingredients. Once cooled and sliced, they're sturdy enough to pack up and share — if you're willing to part with them.

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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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