MSG Free Apricot Coconut Bars
These bars are the kind of treat that makes you wonder why you ever reached for a packaged snack in the first place. Every layer is built from whole, recognizable ingredients ā cassava flour, coconut oil, honey, dried apricots, and shredded coconut ā so there's no guesswork about what's actually in them. That matters a lot when you're avoiding processed flavor enhancers, since even innocent-looking store-bought bars can hide additives you didn't sign up for. The apricot filling is simmered down with fresh lemon juice and a touch of ginger until it becomes a deeply fragrant, jammy paste that spreads like a dream over the pre-baked crust. A golden coconut topping adds crunch and a subtle caramel sweetness that ties everything together beautifully. The result is chewy, crisp, fruity, and satisfying all at once ā the kind of bar that disappears fast at any gathering.
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Learn more āIngredients
12 servings
For the crust
- 1 cup cassava flour
- Ā¼ cup tapioca starch
- Ā¼ tsp fine sea salt
- Ā¼ tsp ground ceylon cinnamon
- ā cup coconut oil, solid but scoopable
- 3 tbsp honey
For the apricot filling
- 1 cup dried apricots, roughly chopped
- Ā½ cup water
- 2 tbsp honey
- 1 tbsp fresh lemon juice
- Ā¼ tsp ground ginger
For the topping
- Ā¾ cup unsweetened shredded coconut
- 2 tbsp coconut oil, melted
- 1 tbsp honey
- 1 pinch fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Line an 8Ć8-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 10ā12 minutes. Transfer to a food processor and pulse until a thick, spreadable paste forms. Set aside.
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