Freedom Friday: Chocolate Coconut Granola Bars

May 23, 2014

My husband, my two pups and I are about to embark on a road trip to our hometown. I suppose it should be considered a vacation from our daily grind but really, to us as Long Islanders it is an awesome and necessary pilgrimage to the most incredible place on earth. What a strange feeling to be leaving our temporary home in Columbus, Georgia to head to our actual home in New York. Even though it is but for a week, there is a bittersweet preview type of feeling to what we will be experiencing when we leave here seemingly for good in a few years. My favorite quote of all time sums up my married life pretty well thus far: “You will never be completely at home again, because part of your heart always will be elsewhere. That is the price you pay for the richness of loving and knowing people in more than one place.” Miriam Adeney hit the nail on the head.

The past six months have been a crazy and busy roller coaster ride of amazing times and incredible people. Tomorrow we head to New York and we are exhausted just thinking about the trek ahead. To fuel our trip I whipped up these delicious, vegan and allergen-free granola bars to be enjoyed during many necessary coffee breaks I am sure! Have a fantastic weekend Freedom Friday crew!

Vegan Chocolate Coconut Granola Bars

Chewy Vegan Chocolate Coconut Granola Bars

¾ cup raw rolled oats

½ cup pure cocoa powder

½ cup pure coconut milk

1 tsp. vanilla extract

1 tbsp. agave nectar

1 tsp. sea salt

½ tsp. nutmeg


Preheat oven to 350F

Place oats and cocoa powder in food processor and process for about 15 seconds, or until somewhat smooth consistency

Add coconut milk, agave nectar and vanilla extract to food processor and blend for about 10 seconds, mix will be slightly chunky and thick

Smooth mixture onto non-stick cake pan with a wooden spoon or spatula

Sprinkle with nutmeg and sea salt

Bake for 15-20 minutes or until the mixture loses its shine

Remove carefully from oven and let cool for at least 20 minutes

Use a long spatula to move to a cutting board and cut into desired bar size/ shape


More Allergen-free recipes from Freedom Friday: Bright and Cheery Pasta Salad

Molten Chocolate Cupcakes

Apple Chunk Muffins



Photo: Kate Coffey

Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.


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