Gelatin Free Apricot Coconut Bars
These bars are the kind of treat that disappears fast — chewy, golden, and layered with a jammy apricot filling that tastes like it took way more effort than it did. The filling is made entirely from dried apricots simmered down with honey, lemon juice, and a hint of ginger, so there's no need for any setting agent or thickener that might sneak in animal-derived gelatin. That's genuinely good news for anyone who's learned the hard way that fruit bars and jellied confections often rely on hidden additives to hold their shape. Here, the structure comes naturally from the cassava flour and tapioca starch crust, which bakes up firm and slightly crumbly in the best possible way. The toasted coconut topping adds a satisfying crunch and a subtle sweetness that ties everything together beautifully. Honey does all the sweetening throughout, keeping the ingredient list clean and recognizable from start to finish. Cut into neat squares and stacked on a plate, these bars are just as at home at a weekend brunch as they are tucked into a lunchbox.
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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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