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Heat the oven to 180°C fan/350°F and line a baking tray with baking parchment.
Lay the hazelnuts and sunflower seeds on the tray in a single layer and toast in the oven for 8-10 mins. Check continuously as oven temperatures vary and nuts burn quickly. You want the nuts and seeds to be golden.
Put the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir until melted.
When the nuts are ready, transfer to a food processor or high-powered blender and blitz continuously for 6-8 mins (scraping down the sides when necessary) until smooth – the mixture will resemble nut butter.
Add the melted chocolate and maple syrup and blitz once more to combine. Spread on toast, or transfer to a jar and use within 2 weeks.