Dairy Free Apricot Coconut Bars
These bars are the kind of treat that disappears fast — golden, chewy, and layered with a jammy apricot center that tastes like it took way more effort than it did. Every component is built entirely from whole-food ingredients, with coconut oil doing the heavy lifting in both the crust and the topping so there's no butter or cream in sight. The cassava and tapioca base bakes up with a satisfying shortbread-like texture that holds together beautifully without any dairy at all. Dried apricots are simmered down with honey, lemon juice, and a hint of ginger into a thick, fragrant paste that spreads like a dream over the pre-baked crust. The toasted shredded coconut topping adds crunch and a subtle nuttiness that ties the whole thing together. If you've ever struggled to find a baked bar that feels genuinely indulgent without relying on butter or milk-based ingredients, this one is going to become a regular in your rotation.
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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.
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