These bars are the kind of treat that looks impressive on a plate but comes together with a surprisingly short ingredient list and no fussy techniques. The base is built from cassava flour and tapioca starch, which gives it a tender, slightly crumbly texture that holds together beautifully once baked — no grain-based flours needed anywhere in the recipe. A jammy apricot filling made from dried fruit, lemon juice, and a touch of ginger gets cooked down into a thick, fragrant paste that layers perfectly between the crust and the golden coconut topping. That topping — shredded coconut toasted right in the oven with melted coconut oil and honey — adds a satisfying crunch and a subtle caramel-like sweetness that makes every bite feel a little indulgent. Honey does all the sweetening throughout, so the flavor is warm and natural rather than sharp or overly sweet. If you've been burned by store-bought bars that sneak in unexpected grains or thickeners, making these at home puts you fully in control of every ingredient. They slice cleanly once cooled and are just as good the next day, making them a smart option for meal prep or a shareable dessert.
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Learn more →12 servings
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.
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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