Pre-heat oven at 135˚C (275˚F).
Add almonds, cashews, walnuts, sunflower seeds and cacao nibs to a food processor. Pulse for around 10 seconds, then transfer 1/3 of the mixture to a large mixing bowl. Give it another quick pulse, then remove another third. Pulse the remainder quickly then add that to the bowl too. This gives a varied consistency to the granola.
Add the remaining coconut, flax, chia, hemp and sea salt, set aside.
In a small pot over a low heat, combine the wet ingredients and stir vigorously till the mixture is liquid without any lumps. Pour chocolate mixture over the granola and mix well to combine. If using freeze dried fruit, fold a handful or two through now.
Spread granola evenly over a tray lined with baking paper. Place it in the middle shelf of the oven and bake for around 25 minutes, giving it a good stir after 10 minutes of bake time. Remove from oven and let cool – it will harden as it cools.
Store in a glass jar, makes 6-7 cups.