Preheat oven to 350 degrees.
Next, add the pecans and walnuts to a food processor and pulse until slightly chopped to your liking.
In a large bowl, mix together the dry ingredients...pecans, walnuts, raisins, almond flour, coconut sugar, cinnamon, flax meal and sea salt. Make sure all ingredients are completely mixed together.
In a separate bowl, combine the melted coconut oil, maple syrup, almond butter and vanilla together. Make sure to stir until fully smooth.
Combine the dry ingredients to the wet ingredients and stir until completely mixed really well.
Pour the mixture onto a parchment lined sheet pan. To get bigger granola pieces, pour the granola onto the sheet pan somewhat crowded together and flatten the pieces with a large spatula so the granola will stay together. Bake for 20 to 25 minutes. At 15 fifteen minutes, make sure to flip the granola with a spatula to prevent burning and to cook evenly. Using the spatula will help it stay together as well. All ovens bake at different temperatures, so start checking granola at 20 minutes. I usually bake 23-25 minutes. See recipe notes. The granola will be soft when you take it out of the oven. Let it cool completely for at least 30 to 45 minutes for it to harden and crisp up...this step is very important to get the perfect crunchy texture.
Enjoy as a snack, with a yogurt bowl or with almond milk for a delicious cereal!