Red Meat Allergy Friendly Apricot Coconut Bars
These golden, layered bars are the kind of treat that disappears fast — sweet, chewy, and packed with warm spice and tropical richness in every bite. A cassava flour and tapioca starch crust gives you that satisfying crumbly base without any wheat, while coconut oil binds everything together beautifully. The apricot filling is simmered down with honey, lemon juice, and a hint of ginger until it becomes a thick, jammy paste that spreads like a dream over the pre-baked crust. A toasted coconut topping adds crunch and a subtle caramel note that makes these bars feel genuinely indulgent. Since every ingredient here is naturally plant-based and grain-free, there's no need to scrutinize labels for hidden animal proteins or worry about cross-contact with red meat derivatives that can sneak into processed snacks. The whole thing comes together in one pan, and the parchment overhang makes cleanup and slicing completely stress-free. Whether you're packing them for a road trip or setting them out at a gathering, these bars hold their shape and taste even better once fully cooled.
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Learn more →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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