Preheat the oven to 325 F. Cover a baking sheet with parchment paper.
In a food processor, add the oats, flax seed and coconut.
Process until blended and broken into small pieces. Next add the tahini and maple syrup. Process until combined.
Remove the blade from the food processor and transfer the mixture to a medium bowl. Stir with a spoon in case any of the mixture did not blend completely in the food processor.
Using your hands, crumble the mixture onto a baking sheet covered in parchment paper, in a single layer, leaving some larger pieces in tact.
Bake at 325 F for 15-18 minutes, stirring halfway through. You will know it's done once the oatmeal is starting to brown and dry out a bit; be careful not to burn.
Transfer the granola to a bowl and let cool. When cooled completely, add the chocolate chunks; stir to combine. Store in an airtight container for at least 2 weeks.
Enjoy this granola on its own or with milk (such as this Homemade Almond Milk) or nondairy yogurt. This recipe makes 4 cups granola, or 8 (1/2 cup) servings.