Rice Free Apricot Coconut Bars

These bars are the kind of treat that disappears fast — chewy, fragrant, and layered with a jammy apricot filling that tastes like it took way more effort than it did. The crust comes together with cassava flour and tapioca starch, which means you get a tender, press-in base without a single grain of rice flour in sight. That's genuinely hard to pull off in grain-free baking, and the combination of solid coconut oil and honey gives it a crumbly, shortbread-like texture that holds up beautifully under the filling. Speaking of the filling, dried apricots are simmered down with lemon juice and ginger until they become a thick, glossy paste — sweet, a little tangy, and deeply satisfying. The toasted coconut topping adds crunch and a subtle richness that ties everything together. These bars are naturally sweetened throughout, with honey doing all the heavy lifting across every layer. Let them cool completely before slicing and you'll get clean, bakery-worthy cuts every time.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →