¼cupnatural unsweetened or Dutch-process cocoa powder
½cupsemisweet or bittersweet chocolate chips
In a large mixing bowl, stir together the oats and salt.
Crush the sliced almonds into slightly smaller pieces. Heat a 10 or 12-inch skillet over medium heat. Add the coconut and almonds, stirring often to prevent burning, and toast for 5-6 minutes until the aroma is nutty and the coconut and nuts are turning slightly golden. Toss the mixture with the oats.
In a medium saucepan, combine the honey, coconut oil, peanut butter, vanilla, cocoa powder and chocolate chips. Heat the mixture over medium heat, stirring constantly, until melted and smooth.
Pour the chocolate mixture over the dry ingredients and stir until well combined.
Using a cookie scoop or two spoons, scoop the mixture into tablespoon-sized mounds onto a parchment-lined baking sheet. Let the little mounds sit for 10 minutes or so until they have cooled and are less sticky.
Roll the mounds into balls using firm pressure with the palms of your hands.
Refrigerate the granola bites for 1-2 hours to set up. They can be refrigerated in an airtight container for up to 2 weeks (or freeze for several months).