Seed Oil Free Apricot Coconut Bars
These bars are the kind of treat that makes you wonder why you ever reached for a packaged snack in the first place. Every layer is built entirely on coconut oil and honey, so there's no canola, sunflower, or any other refined seed oil hiding in the mix — just clean, recognizable ingredients from start to finish. The base comes together with cassava flour and tapioca starch for a tender, slightly crumbly crust that holds up beautifully under the filling. That filling is a slow-simmered apricot paste brightened with fresh lemon juice and a hint of ginger, which gives the whole bar a jammy, almost caramel-like depth. A golden toasted coconut topping adds crunch and a subtle sweetness that ties everything together without overwhelming the fruit. They're naturally gluten-free and refined-sugar-free on top of everything else, which makes them genuinely easy to share at gatherings without a long list of caveats. Let them cool completely before cutting and you'll get clean, bakery-worthy slices every time.
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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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