Macadamia 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 dessert plate but comes together with a surprisingly short ingredient list and no specialty equipment beyond a saucepan and a food processor. The base is built from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds together beautifully once pressed and pre-baked. A jammy apricot filling — simmered down with honey, lemon juice, and a hint of ginger — gets spread over that warm crust in a thick, fragrant layer that tastes like sunshine. The topping is shredded coconut tossed in melted coconut oil and honey, which toasts up golden and caramelized in the oven for a satisfying crunch. Every layer is naturally sweetened, and the whole thing is free from tree nuts that often sneak into bar recipes through nut-based crusts or mixed toppings. Ceylon cinnamon adds a delicate warmth without overpowering the bright apricot, and the parchment overhang makes lifting and slicing a clean, easy process. These bars are equally at home in a lunchbox, on a brunch spread, or wrapped up as a homemade gift.

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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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