Turmeric Free Apricot Coconut Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

5.0

(6)

These bars are the kind of treat that looks like it came from a fancy bakery but comes together with a handful of wholesome pantry staples. The base is a tender, press-in crust made from cassava flour and tapioca starch, lightly sweetened with honey and warmed by a touch of Ceylon cinnamon. On top sits a thick, jammy apricot filling — dried apricots simmered down with lemon juice and a whisper of ginger until they're soft enough to pulse into a luscious, spreadable paste. The whole thing is finished with a toasted shredded coconut topping that turns golden in the oven and adds just the right amount of chew and crunch. For anyone navigating a diet that rules out turmeric, these bars are a genuinely easy win — no spice blends, no curry-adjacent shortcuts, just clean, straightforward ingredients that you can verify at a glance. The layered construction also means every bite delivers something different: crumbly crust, fruity center, and caramelized coconut all at once. Let them cool fully before slicing and you'll get clean, bakery-worthy bars that hold together beautifully.

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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!