• Preheat the oven to 320°F (160°C). Line a large baking sheet with lightly oiled parchment paper. Set aside
• In a large mixing bowl, stir all dry ingredients: oats, almonds, pumpkin seeds, sunflower seeds, cinnamon, cocoa powder, and salt. Set aside.
• In a saucepan, over medium heat, heat the coconut oil and chocolate chips. Heat and stir until all ingredients are melted and combined. Don't simmer or boil. Gently melt chocolate and coconut oil into the syrup. You can also microwave both ingredients in a microwave-safe bowl until melted.
• Pour the melted chocolate, maple syrup, and vanilla extract onto the bowl of dry ingredients, and stir to coat all the dry ingredients with the chocolate mixture.
• Transfer the chocolate granola onto a baking tray, in a single layer.
• Bake 15 minutes - 18 minutes or until fragrant, and golden. Stir the granola halfway to roast evenly, or keep it like this to form granola clusters.
• Cool down on the tray at room temperature without stirring to form granola clusters and before transferring into a storage jar.
• When totally cool down, stir in coconut flakes or extra chocolate chips if desired.

Storage

• Store in the pantry in a sealed jar for up to 2 weeks.