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Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and place the oats, coconut, flax seed, salt, and walnuts on top. Bake for about 7-8 minutes, until you start to smell the coconut. Remove from oven and let cool.
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In a small saucepan, bring the coconut sugar, honey (or agave), molasses, and vegan buttery spread to a simmer, stirring constantly. Add the peanut butter and continue to stir for a few minutes.
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Let the liquid mixture cool for about 30 minutes. Then put the dry ingredients in a bowl and pour the wet mixture on top. Stir to combine.
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Place the mixture onto a parchment lined cookie sheet. Lightly butter another piece of parchment paper and place on top. Using your hands and a rolling pin, flatten the granola out until it is even and tightly packed.
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Sprinkle the chocolate chips on top, and pat them in lightly. If the mixture seems too warm, you can let it cool a little bit more before adding the chocolate chips.
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Let cool and set for a few hours, or just stick them in the fridge if you are in a hurry. Once set, use a really sharp knife to slice into bars. Store in an airtight container.