Gluten Free Apricot Coconut Bars
These bars are the kind of treat that makes you forget you're working around any dietary restrictions at all — they're genuinely, unapologetically delicious. The crust comes together with cassava flour and tapioca starch, two grain-free staples that bake up with a tender, shortbread-like crumble that holds its shape beautifully. Sandwiched in the middle is a slow-cooked apricot paste brightened with fresh lemon juice and a whisper of ground ginger, giving you that jammy, fruit-forward filling that makes every bite feel a little luxurious. The topping of honey-coated shredded coconut toasts to a deep golden finish in the oven, adding crunch and a subtle tropical sweetness that ties everything together. Every layer is sweetened with honey and bound with coconut oil, so there's no refined sugar, no wheat, and no ambiguous additives to second-guess. Gluten-free baking can sometimes feel like a compromise, but cassava flour in particular mimics the texture of traditional flour closely enough that these bars hold together cleanly when sliced. They're the kind of thing you'd bring to a gathering and watch disappear before anyone thinks to ask what's in them.
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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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