Paleo Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(6)

These bars hit that sweet spot between a wholesome snack and a genuine dessert, with a jammy apricot center, a tender cassava-and-tapioca crust, and a toasted coconut topping that turns golden and fragrant in the oven. Every layer is built from ingredients that fit a grain-free, refined-sugar-free lifestyle — cassava flour, tapioca starch, coconut oil, and honey do all the heavy lifting without a single compromise on texture or flavor. The apricot filling is cooked down with fresh lemon juice and ground ginger until it becomes a thick, spoonable paste that tastes far more complex than its short ingredient list suggests. Pressing the crust into the pan and pre-baking it before adding the filling is the move that keeps everything from turning soggy — a small step that makes a big difference in the final bite. The shredded coconut topping gets tossed in melted coconut oil and honey before it goes back in the oven, so it crisps up beautifully and adds a satisfying chew and crunch to every bar. These are the kind of treats you can bring to a gathering without having to explain anything — they just taste really, really good.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!