Quinoa Brittle with Nuts, Seeds and Chocolate

Quinoa Brittle with Nuts, Seeds and Chocolate

½ cup maple syrup (can sub honey)
2 Tbsp coconut oil, melted
1 tsp vanilla
½ tsp sea salt
1 cup uncooked quinoa, rinsed
1 cup mixed raw nuts (cashews, almonds, pecans, etc)
¼ cup pumpkin seeds
¼ cup sunflower seeds
2 Tbsp chia seeds
¼ cup Complete protein powder (Vanilla or chocolate)
12 ounces dark chocolate chips ( I used vegan chips)

Preheat oven 350
~Line a large baking sheet with parchment paper, set aside.
~Mix the maple syrup, coconut oil, vanilla and salt; set aside.
~Combine quinoa, nuts, seeds and protein powder; I stirred in a handful of the chocolate chips.
~Stir the liquid into the dry until well combined.
~Spread mixture evenly in a thin layer across the lines baking sheet.
~Place in the middle of the oven, bake for 15 minutes, score the brittle and return to the oven for another  10-15 minutes or until edges become golden brown.
~While the Brittle is baking, melt the chocolate chips in a microwavable bowl.  Melt in 30 second increments whisking after each segment until chocolate is completely melted.   May have to use half power depending on your microwave.
~Pour chocolate over brittle in an even layer.
~When the baking pan has cooled, refrigerate 30 minutes, break along scored lines and keep in refrigerator for one week or freeze for one month.