For the Nut Mixture: Place the nuts and salt in a large bowl and cover with warm water. Cover the bowl with a clean kitchen towel, and allow the nuts to soak 18–24 hours. When soaking time is completed, drain and rinse nuts. Place on a clean kitchen towel to absorb excess moisture.

For the All-Natural Sweetener: In a large bowl, whisk together the softened coconut butter, maple syrup and honey until smooth and creamy. Then add the remaining ingredients (vanilla, pumpkin pie spice, cinnamon and coconut flour). Whisk until well combined; set aside

For the Granola: Preheat oven to 210°F. Line a 12´ 17-inch rimmed baking sheet with parchment paper. Set aside.

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. (Do not overprocess or you will create nut meal.)

Add the finely chopped nuts to the bowl with the maple-honey mixture. Continue to pulse the whole nuts a few handfuls at a time until finished and continue adding them to the bowl with the maple-honey mixture. Once all the nuts are ground, use a rubber spatula to fold them into the maple-honey mixture until well combined.

Spoon the granola mixture onto the parchment-lined baking sheet. Use an offset spatula to evenly spread the granola across the pan into a thin layer. Bake the granola for 2 hours, then remove from the oven and gently flip section by section using a spatula, making sure to separate any large pieces into small cereal clusters. (Be sure to check out "How to Make Grain-Free Granola" for an easy step-by-step photo tutorial located at the bottom of the post.)

Return granola to the oven and bake another 2 hours. Then repeat the process of gently flipping the granola. Return granola to the oven one more time and bake another 30–45 minutes.

Turn off the oven. Place the baking sheet of granola on the stovetop to cool. After about 5 minutes, check the granola for the crunch-factor. If it’s crunchy enough for you, allow it to continue cooling. (It will get crunchier as it cools.) 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 until it reaches desired level of crispness.

Allow the granola to completely cool, then immediately transfer it to mason jars, or other airtight containers. Store in the pantry for up to 2 weeks or in the freezer for up to 3 months. Enjoy with a splash of your favorite milk, or use it to top delicious Fruit & Yogurt Parfaits.