Lactose 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 base comes together from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds up beautifully under the fruit and toasted coconut topping. Every single ingredient here is naturally free of dairy, so there's no swapping or substituting required — it just works from the start. The apricot filling is simmered down with honey, lemon juice, and a hint of ginger until it becomes a thick, fragrant paste that spreads like a dream over the pre-baked crust. Coconut oil does all the heavy lifting that butter would in a traditional bar, binding the crust and topping while adding a subtle richness that pairs perfectly with the tart fruit. That shredded coconut topping toasts up in the oven to a gorgeous, nutty gold that makes these look as good as they taste. Cut into squares and stacked on a plate, they're the kind of thing you'd bring to a gathering and watch vanish before you even get a chance to explain what's in them.

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