Chestnut Free Apricot Coconut Bars

These bars are the kind of treat that looks impressive on a plate but comes together with a surprisingly short ingredient list and no fussy techniques. The base is built from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds together beautifully once pressed and pre-baked. A jammy apricot filling — simmered down with honey, lemon juice, and a hint of ginger — gets spread over that warm crust in a thick, fragrant layer that tastes like sunshine. The toasted coconut topping adds chew, crunch, and a subtle richness that ties everything together. For anyone navigating tree nut concerns, these bars are a genuinely satisfying option because every layer relies on coconut oil, honey, and fruit — no hidden nut-based flours or fillings to second-guess. The parchment overhang trick makes lifting and slicing clean and easy, so you get neat, bakery-worthy bars every time. They're the kind of thing you'll want to keep on hand all week.

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