Yeast Free Apricot Coconut Bars
These bars are the kind of treat that feels indulgent but is built entirely from wholesome, straightforward ingredients — dried apricots, coconut, honey, and a cassava-based crust that bakes up beautifully without any leavening agents. That matters more than it sounds, because so many packaged bars and baked goods sneak in yeast-derived ingredients or fermented additives that can be hard to spot on a label. Here, every component is clean and easy to verify. The apricot filling is simmered down with fresh lemon juice and a hint of ginger until it becomes a thick, jammy paste that spreads like a dream over the pre-baked crust. A golden coconut topping adds crunch and a subtle sweetness that makes each layer feel intentional. The parchment sling makes cleanup a breeze, and once cooled, the bars slice cleanly into neat portions that hold together well. Whether you're packing them for a snack or setting them out for guests, they look and taste far more impressive than the effort involved.
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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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