Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
Combine the sunflower seeds, coconut, sesame seeds, salt and cinnamon in a large mixing bowl and stir well.
In a small saucepan, melt the coconut oil over low heat. Add the rice syrup and whisk until well combined. Pour the liquid over the dry ingredients and fold quickly to incorporate it before the mixture becomes too sticky. Spoon the mixture onto the prepared baking sheet and flatten it with a spatula or cover with plastic wrap and smash it into a thin layer.
Bake for 15-20 minutes until golden brown. Let cool cool completely on the baking sheet.
Melt the chocolate in a double boiler and with a big spoon drizzle it over the brittle.
Cut or crack the brittle into pieces and serve.
Store in a sealed container at room temperature for up to one week.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.