Chewy Chocolate Macaroon Granola Bars

Line a 9×13 inch baking dish with parchment or wax paper, leaving an overhang over the edges. Set aside.

In a large bowl, stir together oats, coconut and cocoa powder until well combined. In a small bowl, whisk together mashed banana, melted coconut oil, honey, brown sugar, vanilla and salt until smooth and well combined. Pour wet mixture into dry ingredients and stir until everything is evenly combined and no dry bits remain.

Pour mixture into prepared baking dish, and press down firmly with damp hands. 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. This will keep them from being crumbly.

Place pan of bars in refrigerator. Allow to chill for at least 1 hour before lifting them out of pan and slicing into bars. Store in fridge in an airtight container for up to 1 week.

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