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.

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.

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.

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.

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.

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.