Hazelnut 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 looks impressive on a plate but comes together with a surprisingly short ingredient list and no specialty equipment beyond a saucepan and a food processor. The base is built from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds together beautifully once pressed and par-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 shredded coconut topping toasts up golden in the oven, adding a satisfying chew and a subtle crunch that makes every bite feel layered and complete. For anyone navigating tree nut allergies or sensitivities, these bars are a genuinely safe option — every component is straightforward, and there's no place for hidden hazelnut oils or nut-based flours to sneak in. Sweetened only with honey throughout, they hit that dessert-bar craving without refined sugar or anything overly processed. Cut into 12 pieces, they're easy to pack, share, or quietly eat straight from the pan while they're still just barely warm.

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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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