Preheat oven to 350°F/176°C. Line a large a baking sheet with parchment paper and set aside.

Mix the maple syrup, coconut oil, vanilla extract and salt together in a large mixing bowl. Stir in the quinoa, nuts and seeds. Mix well until fully combined coating the dry ingredients in the wet.

Spread the quinoa mixture evenly in a thin layer across the lined baking sheet.

Place in the middle of the oven and bake for 25-30 minutes. The edges will begin to caramelise and look golden.

While the brittle is baking melt your chocolate. Place the chocolate in a microwave safe bowl. Melt in 30 second increments whisking after each segment until the chocolate is completely melted and smooth. Once melted set aside.

Pour the chocolate over the top of the brittle in an even layer. When the baking pan has cooled place in the fridge for 30 minutes until the chocolate hardens. Once harden break into chunks and enjoy.

Store in an airtight container at room temperature for up to a week.