Seeds Free Apricot Coconut Bars
These bars are the kind of treat that looks impressive on a platter but comes together with surprisingly humble ingredients — dried apricots, coconut, honey, and a cassava-based crust that bakes up tender and just a little crumbly in the best way. Every component is completely free of seeds, which matters more than you'd think when you're scanning labels on packaged snack bars and finding sesame, chia, or poppy tucked into the fine print. Here, you control every ingredient from crust to topping, so there's no guesswork. The apricot filling is cooked down with lemon juice and ginger until it becomes a thick, jammy paste that spreads beautifully over the pre-baked base, and the shredded coconut topping turns golden and almost caramelized in the oven. Ceylon cinnamon in the crust adds a delicate warmth that ties the whole thing together without overpowering the bright fruit layer. Let them cool fully before slicing and you'll get clean, sturdy bars that hold their shape and taste even better the next day.
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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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