Mediterranean Diet Friendly Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(6)

Mediterranean Diet Friendly Apricot Coconut Bars

These bars hit that sweet spot between wholesome and genuinely indulgent, layering a tender cassava flour crust with a jammy apricot filling and a toasted coconut crown that smells incredible as it bakes. The filling is made by simmering dried apricots down with honey, fresh lemon juice, and a whisper of ginger until they collapse into a thick, fragrant paste — nothing artificial, nothing processed, just fruit doing its best work. Coconut oil stands in for butter throughout, keeping every layer rich and cohesive while staying firmly in plant-based fat territory. The approach leans on ingredients like honey, lemon, and warming spices that feel right at home in a way of eating built around whole foods and natural sweetness. Unsweetened shredded coconut toasted golden in the oven gives the bars a satisfying crunch that contrasts beautifully with the soft, sticky filling underneath. They hold together cleanly once fully cooled, making them easy to slice, pack, and share — or quietly eat straight from the pan.

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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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