Legume 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 like it came from a fancy bakery but comes together with a surprisingly short list of wholesome ingredients. The base is built on cassava flour and tapioca starch, which means it's completely free of any legume-derived flours — no chickpea flour, no peanuts, no soy — just a tender, lightly spiced crust that holds together beautifully. Coconut oil and honey do all the binding work, giving the crust a rich, crumbly texture that pairs perfectly with the jammy apricot filling layered on top. That filling is simmered down from dried apricots with fresh lemon juice and a hint of ginger until it becomes a thick, fragrant paste — deeply fruity and just sweet enough. The toasted coconut topping adds crunch and a subtle tropical note that makes every bite feel a little indulgent. If you've ever struggled to find a bar-style dessert that doesn't sneak in almond flour or bean-based ingredients, this one is genuinely satisfying to discover. Let them cool fully before slicing and you'll get clean, bakery-worthy edges every single time.

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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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