Black Pepper 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 disappears fast — chewy, golden, and layered with a jammy apricot center that tastes like sunshine. The crust comes together with cassava flour, tapioca starch, and coconut oil for a tender, slightly crumbly base that holds everything together beautifully. A touch of Ceylon cinnamon and honey in the dough adds warmth without any heat, which is exactly the point — every ingredient here is naturally free of black pepper and any sneaky spice blends that might hide it. The apricot filling is simmered down with fresh lemon juice and a hint of ground ginger until it becomes a thick, spreadable paste that's fruity and bright without being overly sweet. Toasted shredded coconut on top adds texture and a nutty richness that makes each bite feel genuinely satisfying. These bars are a great reminder that avoiding certain spices doesn't mean sacrificing bold, layered flavor — it just means being intentional about what you reach for instead.

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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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