Pecan Free Apricot Coconut Bars

These bars are the kind of treat that looks impressive on a dessert plate but comes together with a surprisingly short ingredient list and straightforward steps. The base is built from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds together beautifully once baked. A jammy apricot filling — simmered down with honey, lemon juice, and a hint of ginger — gets spread over the warm crust before a golden toasted coconut topping seals the whole thing in. Every layer is sweetened naturally with honey, so there's no refined sugar hiding anywhere in the recipe. For anyone navigating nut allergies or simply trying to avoid cross-contamination from tree nuts like pecans, this is the kind of baked bar you can bring to a gathering without a second thought. The coconut oil ties all three layers together, adding richness without any dairy. Chewy, fragrant, and just sweet enough — these bars are genuinely hard to stop eating.

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