Preheat oven to 325°F. Lightly spray two half sheet pans with non-stick cooking spray and set aside.

Toss together the old fashioned rolled oats, crisped or puffed rice, and sesame seeds in a large mixing bowl. Add the maple syrup, coconut oil, dutch processed cocoa powder, chopped apple, and vanilla extract to the work jar of a blender or food processor fitted with a metal blade. Process until the apple is completely liquified and the mixture is a homogeneous dark brown. Pour over the dry ingredients and toss gently with a silicone spatula until everything is evenly combined.

Divide between the two half sheet pans and spread evenly.

Bake for an hour, removing the pans every 15 minutes, and gently inserting a spatula under the granola mixture and carefully flipping it over in sections to keep some clumps in the mixture. Be sure to turn the center part over as well. Every other time, be sure to put the granola from the edges into the center and move the center toward the edges to evenly toast the mixture. After an hour, if there is still steam rising from the mixture when you stir it, you should lower the oven heat to 300°F and continue toasting it (still stirring every 15 minutes) until it feels dry to the touch or a piece left on the counter to cool is crisp when bitten into.

Sprinkle the dark chocolate chunks over the hot granola and let stand 5 minutes to allow the chocolate to soften and melt. After 5 minutes, gently stir the granola and chocolate together to allow the melted chocolate to coat the granola. It does not have to be even. Let cool completely at room temperature. The chocolate will firm back up as it cools. When the chocolate is solid again, transfer the Double Chocolate Granola to an airtight jar or container and store at room temperature for up to two weeks.