Mushroom Free Apricot Coconut Bars

These bars are the kind of treat that disappears fast — chewy, golden, and layered with warm apricot sweetness and toasted coconut crunch. The base comes together from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds up beautifully once baked. A slow simmer of dried apricots with honey, lemon juice, and ginger creates a thick, jammy filling that tastes far more complex than the short ingredient list suggests. The shredded coconut topping gets tossed in melted coconut oil and honey before baking, so it turns a deep, fragrant gold in the oven. Every component here is naturally free from fungi-derived ingredients — no hidden extracts, no fermented additives, just straightforward pantry staples you can feel confident about. They're easy to slice into neat bars once fully cooled, and they hold their shape well, making them great for lunchboxes, afternoon snacking, or a casual dessert spread.

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