Capsaicin 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 feels indulgent but is built entirely from wholesome, straightforward ingredients — dried apricots, coconut, honey, and a cassava-based crust that bakes up tender and just slightly crisp at the edges. The apricot filling is cooked down with lemon juice and a touch of ginger until it becomes a thick, jammy paste that spreads beautifully over the pre-baked crust, giving every bite a bright, fruity center. A golden shredded coconut topping adds texture and a subtle sweetness that ties the whole thing together. For anyone navigating a sensitivity to capsaicin, these bars are a genuinely worry-free dessert — every single ingredient is naturally free of peppers, chiles, or any spice that carries that compound. Ceylon cinnamon and ground ginger bring warmth without any heat, so the flavor is complex and satisfying rather than flat. They slice cleanly once fully cooled, making them easy to pack, share, or stash for the week ahead.

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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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