Preheat oven to 300 degrees. Line a rimmed baking sheet with unbleached parchment paper.

In a large bowl, combine the oats, nuts, coconut, seeds. Measure out 3 cups of the oat mixture and pulse in a food processor until very finely chopped. (This step is optional, but helps create more clusters after the granola is baked). Pour back into bowl with the rest of the oats/nuts/seeds and add the cocoa powder and 1 teaspoon salt.

In a small bowl, whisk together the melted coconut oil, maple syrup, coconut sugar and vanilla. It is really important to mix the oil and syrups so that everything is well blended, otherwise the syrups may burn. Add the oil and syrup mixture to the nut/seed mixture and stir to coat well.

Transfer to the prepared baking sheet and spread out evenly. Bake for 25 minutes, stirring once halfway through to prevent the bottom from burning. If your oven runs hot, take a peek around 20 minutes to ensure the chocolate is not burning. Turn off the heat, remove from the oven, add chocolate and sprinkle with remaining ½ teaspoon sea salt. Put back in the oven for another 45 minutes (and up to 2 hours – the longer, the better) so the chocolate melts slightly and the granola can continue drying out without burning. Remove from oven and allow to cool completely and do not stir until cooled completely. Break into clusters and transfer granola to an airtight container and store at room temperature or freeze.