Low Iodine Apricot Coconut Bars
These bars are a genuinely satisfying treat — chewy, golden, and layered with a jammy apricot center that tastes far more indulgent than the ingredient list suggests. Managing iodine intake often means scrutinizing packaged snacks for dairy, eggs, and iodized salt, which rules out most store-bought bars almost immediately. This recipe sidesteps all of that by relying entirely on whole-food, plant-based ingredients: cassava flour, tapioca starch, coconut oil, honey, dried apricots, and unsweetened shredded coconut, with fine sea salt (not iodized) used throughout. The apricot filling is simmered down with fresh lemon juice and ginger until it becomes a thick, spoonable paste that spreads beautifully over the pre-baked crust. A toasted coconut crumble on top adds texture and a subtle sweetness that makes every bite feel layered and intentional. The parchment sling makes cleanup easy, and once the bars are fully cooled they slice cleanly into neat portions that hold together well. Whether you're baking for yourself or sharing with others navigating similar dietary needs, these hit the spot without any compromise.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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