Pescatarian 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 built on cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds together beautifully once pressed and baked. A jammy apricot filling — simmered down with honey, lemon juice, and a hint of ginger — gets spread over the warm crust in a thick, fragrant layer that tastes like sunshine. The toasted coconut topping adds chew, crunch, and a subtle richness that ties the whole thing together. Every component is naturally free of meat and seafood, so there's nothing to swap or second-guess — just layer, bake, and wait for the golden edges to tell you it's done. Ceylon cinnamon in the crust is a small but meaningful touch that adds warmth without overpowering the bright apricot. These bars are equally at home on a weekend brunch spread or wrapped up as an afternoon snack.

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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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