Oats Free Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(6)

These fruit-and-coconut bars are the kind of treat that disappears fast — chewy, golden, and layered with a jammy apricot filling that tastes like sunshine. The base is built from cassava flour and tapioca starch, which means there's not a grain or rolled oat in sight, making this a genuinely safe bake for anyone navigating oat sensitivities or cross-contamination concerns with conventional bar recipes. That crust still delivers real texture — crumbly and lightly spiced with Ceylon cinnamon — because the coconut oil and honey bind everything together beautifully without needing any grain-based filler. The filling comes together on the stovetop from dried apricots, lemon juice, and a touch of ginger, then gets blitzed into a thick, spreadable paste that holds its shape between the layers. A toasted shredded coconut topping adds crunch and a subtle sweetness that makes every bite feel a little indulgent. The whole thing is naturally sweetened with honey throughout, so you're not relying on anything processed or hard to source. Let them cool completely before slicing and you'll get clean, bakery-worthy bars that are just as good the next day.

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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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