Caffeine 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 makes you forget you're being thoughtful about what you eat — golden, chewy, and layered with real fruit flavor from start to finish. A jammy apricot filling simmered with honey, lemon juice, and a hint of ginger gets sandwiched between a tender cassava flour crust and a toasted coconut topping that crisps up beautifully in the oven. Every component is naturally free of stimulants, so there's no need to scrutinize labels or swap out anything — the ingredient list is clean and straightforward by design. The base comes together like a shortbread crumble, pressed into the pan and par-baked before the filling goes on, which keeps it from turning soggy under all that luscious apricot paste. Toasted shredded coconut on top adds a satisfying crunch and a subtle tropical note that plays perfectly against the warm spice of Ceylon cinnamon and ginger. Letting them cool completely before slicing is the hardest part, but it's what gives you those clean, bakery-worthy edges. Whether you're packing them for a snack or setting them out for guests, these bars deliver serious flavor without any of the jittery ingredients you might be trying to avoid.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!