Pork Free Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(6)

These golden, layered bars bring together sweet dried apricots, warm spices, and toasted coconut in a way that feels indulgent but is built entirely from wholesome, straightforward ingredients. The base is a tender, crumbly crust made with cassava flour and tapioca starch, pressed into the pan and par-baked before the filling goes on — giving you that satisfying snap and chew in every bite. The apricot filling is simmered down with honey, lemon juice, and a hint of ginger until it becomes a thick, jammy paste that spreads beautifully over the warm crust. A honey-kissed shredded coconut topping goes on last and toasts to a gorgeous golden finish in the oven. Every component here is naturally free from pork and pork-derived ingredients, so there's no label-scanning or substitution stress — just clean, real food from start to finish. The Ceylon cinnamon and ginger give the whole bar a subtle warmth that makes them feel almost like a special-occasion treat, even though the process is genuinely approachable. They slice cleanly once cooled and are just as good the next day, making them a smart choice for meal prep, lunchboxes, or a crowd-pleasing dessert tray.

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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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