Turkey Free Apricot Coconut Bars

These bars are the kind of treat that disappears fast — golden, chewy, and layered with a jammy apricot center that hits just the right balance of sweet and tangy. The filling comes together on the stovetop with dried apricots, honey, lemon juice, and a whisper of ginger, then gets blended into a thick, spreadable paste that nestles perfectly between the crust and the toasted coconut topping. The base is built from cassava flour and tapioca starch, giving it a tender, slightly crisp texture that holds together beautifully without any grain-based flour. Coconut oil does the heavy lifting throughout all three layers, tying the whole bar together with a subtle richness that feels indulgent but keeps the ingredient list clean and straightforward. The shredded coconut topping toasts up during that final bake, adding crunch and a nutty aroma that makes the kitchen smell absolutely incredible. These are the kind of bars you can bring to a gathering or keep on the counter all week — they slice cleanly, travel well, and taste even better the next day once the layers have had time to settle.

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