Place the dates, Sunbutter, maple syrup, and salt into your food processor and pulse until a paste forms.
½ cup packed pitted dates, ½ cup Sunbutter, ¼ cup maple syrup, A pinch of salt
Add the oats and coconut pulse a few more times, just until it starts to mix. Transfer to a bowl and continue to mix until everything comes together.
1 cup rolled oats, 1 cup desiccated coconut
Line a small baking dish (we use an 8"x 5" pan) with parchment paper. Place the granola bar batter into the pan and press it down firmly. The bottom of a measuring cup works well for this. If you're using the chocolate chips, sprinkle them on top and press them down.
Optional: 2 tablespoons chocolate chips
Place the dish into your fridge for 30 mintues then cut into 12 bars. Wrap them each individually then store them in your fridge for 7 days or in your freezer for up to 3 months.
These granola bars are very filling so we find that it is best to cut them into 12 smaller pieces. For the best flavor, toast the oats and coconut first. Place them on a baking sheet and put them in a 350 degree Fahrenheit oven for 8 minutes, or until they are golden and fragrant. Let them cool slightly before using them.