Step 1

Place the nuts and salt in a large bowl. Cover with warm filtered water so that the water level is at least two inches above the nuts. Cover the bowl with a plate or clean kitchen towel, and allow the nuts to soak 18-24 hours.

Step 2

When soaking time is completed, drain and rinse nuts. Place on a clean kitchen towel to absorb excess moisture.

Step 3

In a large bowl, whisk together the softened coconut butter and honey until smooth and creamy. Then add the remaining ingredients (vanilla, cinnamon, coconut flour and salt). Whisk until well combined; set aside.

Step 4

Using a food processor, place a couple of handfuls of the soaked nuts into the processor bowl and pulse to chop the nuts until they are about the size of oats, as shown in photo below. (Do not over-process or you will create nut meal. By using the pulse button, it will be easier for you to achieve a uniform size and ensure you don't over-process the nuts into flour.)

Step 5

Add the finely chopped nuts to the bowl with the honey mixture. Once all nuts are processed, use a rubber spatula to fold them into the honey mixture until well combined.

Step 6

Preheat oven to 210°F. Line a 12x17-inch rimmed baking sheet with parchment paper.

Step 7

Spoon grain-free granola mixture onto the parchment-lined baking sheet. Use an angled spatula to evenly spread out the granola across the pan into a thin layer.

Step 8

Bake granola for two hours at 210°F. Then remove the baking sheet and gently flip over the granola, section by section, Use the top of your spatula to gently separate any large pieces into small cereal clusters.

Step 9

Return granola to the oven and bake another two hours. Then remove and use the spatula to again turn and gently stir the granola. Sprinkle top with unsweetened coconut flakes.

Step 10

Return granola to the oven and bake another 30-45 minutes, until coconut is slightly toasted. Turn off the oven. Place baking sheet on the stovetop to cool. After about 5-8 minutes, check the granola for the crunch-factor. If it's crunchy enough for you, allow it to continue cooling. If it isn't crunchy enough, return it to the warm oven and allow it to sit in the warm oven for 20-30 minutes more. Remove from oven and allow the granola to cool again on stovetop 5-8 minutes and again check the crunch-factor.

Step 11

When granola is crunchy enough for you, allow it to completely cool about 30 minutes. (Please note: The granola will become crunchier the cooler it is.) Then immediately transfer it to mason jars (or other airtight containers). Store in the pantry for up to two weeks or in the fridge or freezer for up to a month.

Step 12

Enjoy with your favorite mix-ins such as fresh or dried fruit. Or use it as a topping for yogurt parfaits or over ice cream.