Lupin 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 fussy techniques. The crust is built on cassava flour and tapioca starch, giving it a tender, slightly crumbly bite that holds together beautifully once baked. A jammy apricot filling — simmered down with honey, lemon juice, and a hint of ginger — gets spread over the warm base, layering in bright, fruity flavor that balances the richness of the coconut. The toasted shredded coconut topping adds crunch and a golden finish that makes every bar look like it came from a specialty bakery. Lupin flour shows up in a surprising number of baked goods and gluten-free blends these days, so having a bar recipe that skips it entirely — without sacrificing texture or flavor — is genuinely useful. Everything here is straightforward pantry-friendly stuff: dried apricots, coconut oil, honey, and a few warm spices. Let them cool completely before cutting and you'll get clean, sturdy slices that are just as good packed for a snack as they are served alongside afternoon tea.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!