Citric Acid 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, recognizable ingredients — chewy apricot filling, a tender cassava-and-tapioca crust, and a toasted coconut topping that turns golden and fragrant in the oven. For anyone navigating a citric acid sensitivity, fruit-based desserts can be a minefield, since so many packaged bars and fruit fillings sneak in citric acid as a preservative or flavor enhancer. Here, the filling is made by simmering dried apricots down with water, honey, and a touch of fresh ginger until they collapse into a thick, naturally sweet paste — no additives, no preservatives, nothing hidden. A small amount of fresh lemon juice is the only acidic element, and that's a straightforward swap or omission depending on your personal tolerance. The crust comes together with cassava flour and tapioca starch, giving it a slightly crisp, shortbread-like bite that holds up beautifully under the jammy filling. Everything is sweetened with honey and bound with coconut oil, so the ingredient list stays clean from start to finish. Cut into neat squares, these bars are equally at home in a lunchbox or on a dessert plate.

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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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