BHA & BHT Free Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(6)

These golden, chewy bars are the kind of treat that feels indulgent but is built entirely from ingredients you can actually trust. BHA and BHT are synthetic preservatives that sneak into a surprising number of packaged snacks, dried fruits, and baking fats — but every component here, from the cassava flour crust to the honey-sweetened apricot filling, is straightforward and clean. The crust comes together with coconut oil, tapioca starch, and a whisper of Ceylon cinnamon, pressing into a tender, crumbly base that bakes up beautifully before the filling even goes on. Dried apricots are simmered down with fresh lemon juice and ginger into a thick, jammy paste that tastes bright and deeply fruity — nothing artificial needed. A toasted coconut topping adds crunch and a subtle richness that makes every bite feel layered and satisfying. The whole thing cuts into neat bars once cooled, making it easy to pack up, share, or quietly eat over the sink because you deserve it.

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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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