Mustard 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 like it came from a fancy bakery but comes together with a handful of wholesome pantry staples. The base is a tender, press-in crust made with cassava flour and tapioca starch, lightly sweetened with honey and warmed with a touch of Ceylon cinnamon. On top sits a jammy apricot filling — dried apricots simmered down with lemon juice and ginger into a thick, fragrant paste that tastes like sunshine. The golden shredded coconut topping adds crunch and a subtle tropical sweetness that makes every bite feel a little indulgent. For anyone navigating condiment and spice blends that often sneak mustard in as a filler or flavoring agent, this recipe is refreshingly straightforward — every ingredient is exactly what it says it is, with no hidden seasonings to second-guess. The whole thing is naturally free of grains, refined sugar, and dairy too, which makes it a crowd-pleaser for a wide range of eaters. Once cooled and sliced into bars, they hold together beautifully and are just as good packed into a lunchbox as they are served on a dessert plate.

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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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