Wheat 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 makes you forget you're working around any dietary restriction at all — chewy, golden, and layered with real fruit flavor. The crust comes together with cassava flour and tapioca starch, two naturally grain-free alternatives that bake up with a satisfying, shortbread-like texture without a trace of wheat. A slow-cooked apricot paste made from dried fruit, lemon juice, and warm ginger sits in the middle, delivering a jammy, tangy sweetness that feels genuinely homemade. The toasted coconut topping adds crunch and a subtle tropical note that ties everything together beautifully. For anyone who's grown frustrated scanning store-bought bar labels for hidden wheat derivatives, having a recipe this straightforward — built entirely from pantry staples — is a genuine relief. They slice cleanly once cooled, hold together well, and taste just as good the next day, making them a smart option for meal prep or sharing.

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!