Pistachio 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 looks like it came from a fancy bakery but comes together with a handful of wholesome pantry staples. The base is built from cassava flour and tapioca starch, giving it a tender, slightly crumbly texture that holds together beautifully once pressed and pre-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 topping of shredded coconut tossed with melted coconut oil and honey toasts up golden and slightly crisp in the oven, adding just the right contrast. For anyone navigating tree nut allergies or sensitivities, these bars are a genuinely satisfying dessert option — every ingredient is straightforward, and there's no need to second-guess a store-bought snack with a murky allergen label. They're naturally sweetened, grain-free, and completely free of any nut-based ingredients, so the whole batch is as shareable as it is delicious. Let them cool fully before slicing and you'll get clean, gorgeous bars worth every minute of the wait.

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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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