Paraben 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 makes you forget you're being careful about what goes into your body — they're golden, chewy, and genuinely crave-worthy. The base is built from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds together beautifully once pressed and baked. A slow-cooked apricot paste made with dried fruit, fresh lemon juice, and a touch of ginger sits in the middle layer, delivering a jammy, bright filling that tastes far more complex than the ingredient list suggests. The toasted coconut topping adds crunch and a subtle richness that ties everything together. Every ingredient here is whole and straightforward — coconut oil, honey, sea salt, real fruit — so you're not navigating a minefield of synthetic additives or preservatives that tend to sneak into packaged bars and baked goods. For anyone who scrutinizes labels at the grocery store, making these from scratch means you know exactly what's in every bite. They slice cleanly once cooled and keep well, making them a genuinely practical option for snacking or dessert throughout the week.

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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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