Carrageenan Free Apricot Coconut Bars
These bars are the kind of treat that feels indulgent but is built entirely from wholesome, recognizable ingredients ā dried apricots, coconut oil, honey, and a cassava flour crust that bakes up beautifully crisp. For anyone navigating carrageenan concerns, the tricky part is usually packaged sweets and dairy-adjacent products that sneak in thickeners and stabilizers without much fanfare. Every component here is made from scratch, so you know exactly what's going in. The apricot filling is simmered down with lemon juice and ginger until it becomes a glossy, jammy paste that spreads like a dream over the pre-baked crust. A toasted coconut topping adds crunch and a subtle caramel sweetness that makes each bar feel genuinely special. The parchment overhang trick means clean, neat cuts and zero sticking ā a small detail that makes a real difference. Whether you're packing these for a snack or setting them out for guests, they disappear fast.
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Learn more āIngredients
12 servings
For the crust
- 1 cup cassava flour
- Ā¼ cup tapioca starch
- Ā¼ tsp fine sea salt
- Ā¼ tsp ground ceylon cinnamon
- ā cup coconut oil, solid but scoopable
- 3 tbsp honey
For the apricot filling
- 1 cup dried apricots, roughly chopped
- Ā½ cup water
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- Ā¼ tsp ground ginger
For the topping
- Ā¾ cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- 1 tbsp honey
- 1 pinch fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Line an 8Ć8-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 10ā12 minutes. Transfer to a food processor and pulse until a thick, spreadable paste forms. Set aside.
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