Chewy Chocolate Macaroon Granola Bars

1. 1

   Line a 9x13 inch baking dish with parchment or wax paper, leaving an overhang over the edges.

2. 2

   Set aside.

3. 3

   In a large bowl, stir together oats, coconut and cocoa powder until well combined.

4. 4

   In a small bowl, whisk together mashed banana, melted coconut oil, honey, brown sugar, vanilla and salt until smooth and well combined.

5. 5

   Pour wet mixture into dry ingredients and stir until everything is evenly combined and no dry bits remain.

6. 6

   Pour mixture into prepared baking dish, and press down firmly with damp hands.

7. 7

   Place another piece of wax paper over top of bars in pan, and use the back of a metal flipper to press down on bars again, compressing them as much as possible.

8. 8

   This will keep them from being crumbly.

9. 9

   Place pan of bars in refrigerator.

10. 10

    Allow to chill for at least 1 hour before lifting them out of pan and slicing into bars.

11. 11

    Store in fridge in an airtight container for up to 1 week.

12. 12

    Recipe adapted from No Bake Chocolate Macaroons found on Oh She Glows.

* Per serving · 4 servings · Values may vary.

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