Soak nuts with sea salt in a bowl and cover. Leave overnight in the fridge. (Some prefer to use warm water and leave covered on the counter. Your preference here. The point is to soak them to soften the nuts and begin the sprouting process. By doing this you're going to digest nuts easier.)
Using a colander, drain the nuts and rinse well.
Spread out the nuts in one layer on a baking sheet
Preheat oven to 150 degrees and roast the nuts for 10-12 hours.
Cool the nuts completely before using
Roughly chop half of the nuts using a rolling pin, knife or the bottom of a plastic cup
Place the remaining half of nuts into your food processor or high speed blender and pulse until you get a soft powder. If it's a paste you've gone too far but it's still going to be good!
Grab a medium saucepan and set to medium heat, add coconut oil, almond butter, honey, vanilla, and cinnamon. Heat ONLY until you see bubbles form and remove from heat immediately. (to prevent burning)
In a large mixing bowl add both chopped and blended nuts, dried fruit, and almond butter mixture and combine well using a spatula of your choice.
Grab a large dish, cover with parchment paper, and add the mixture, firmly packing the granola down. You should have one clean layer packed.
Cover the dish with parchment paper and let sit at room temp for 1-2 hours.
Place in freezer for another hour.
Now you're ready to slice and serve! Keep the remaining granola in the fridge and ENJOY!