High Fructose Corn Syrup Free Apricot Coconut Bars
These golden, layered bars are the kind of treat that makes you forget you're being intentional about what you eat. The sweetness here comes entirely from honey and naturally sweet dried apricots — no corn syrup, no refined sugar syrups, nothing processed hiding in the mix. The apricot filling is simmered down with fresh lemon juice and a hint of ginger until it becomes a glossy, jammy paste that spreads beautifully over the cassava flour crust. That crust itself is tender and lightly spiced with Ceylon cinnamon, and the toasted coconut topping adds a satisfying crunch that makes every bite feel layered and complete. So many packaged bars and dessert squares rely on high fructose corn syrup as a binder or sweetener, which makes finding a clean alternative at the store genuinely frustrating. Making these from scratch means you control every ingredient, and the result is something that tastes indulgent without any of the compromise. They slice cleanly once cooled and hold together beautifully, making them just as good for a lunchbox as they are for a weekend dessert plate.
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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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