Beef Free Apricot Coconut Bars

These golden, layered bars are the kind of treat that disappears fast — chewy apricot filling sandwiched between a tender cassava flour crust and a toasted coconut topping that smells absolutely incredible as it bakes. The filling is made by simmering dried apricots with honey, lemon juice, and a hint of ginger until they cook down into a thick, jammy paste that's bright and fragrant without being overly sweet. Ceylon cinnamon in the crust adds a delicate warmth that plays beautifully against the tropical coconut topping, and every layer is held together with coconut oil and honey — no refined sugars, no grains, no animal products beyond the honey itself. Because every ingredient here is naturally plant-based and straightforward, there's zero guesswork about what's actually in your dessert. The parchment overhang trick makes lifting and slicing the bars clean and easy, so you get neat, bakery-worthy results without any fuss. Whether you're packing these for a picnic, serving them at a gathering, or just keeping a stash in the fridge for the week, they hold together beautifully and taste even better the next day once the flavors have had time to settle.

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