• Preheat the oven to 275F and prepare two pans with non-stick spray.
• In a large mixing bowl, stir together the oats, cocoa powder, Truvia, shredded coconut, almonds, walnuts, chia seeds and salt. In another bowl, stir together the coconut oil, maple syrup and vanilla extract. Add the wet ingredients to the dry and stir until everything is evenly coated.

for large clusters

• Press the mixture in an even layer on to one baking sheet lined with parchment paper--be sure to pack it tightly. Bake for 35-40 minutes. Remove and let the granola cool completely, about 30 minutes before breaking it into bite sized pieces. Toss in chocolate chips.
• Store the granola in an air tight container for up to 3 weeks.

for smaller clusters

• Spread the mixture out between two pans lined with parchment paper in an even layer. Bake for 20 minutes, remove the pans and stir and then continue baking for additional 20-25 mintues. The granola will harden as it cools. Once cool, toss in the chocolate chips and serve.
• Store the granola in an air tight container for up to 3 weeks.