I soak the nuts and seeds to help release the phytic acid (phytic acid can cause digestive issues for many). One evening, soak the nuts and seeds overnight. The next evening, dehydrate the granola in the oven. It takes a little bit of patience, but hardly any hands-on work. Also, keep in mind that this granola isn't super sweet. If you'd like a sweeter granola, then add more date paste to taste (I'd start with an extra 1/4 cup).

2 cups cashews

2 cups raw pecans

2 cup raw pepitas (pumpkin seeds)

1 tablespoon Celtic sea salt

1/2 cup ground flaxseed

1 cup unsweetened coconut

1 cup date paste (recipe below)

2 teaspoons vanilla

1/2 teaspoon pumpkin pie spice

1 cup medjool dates, pitted

1 cup hot water

Place cashews, pecans, and pepitas, and 1 tablespoon sea salt in a large bowl. Cover with room temperature water. Stir to combine. Leave out on the counter for 8-24 hours. Preheat oven to 170 ºF and adjust rack to middle position. Drain and combine mixture with flaxseed, coconut, date paste, vanilla and pumpkin pie seasoning. Pour mixture out onto a large baking sheet lined with parchment paper. Spread into an even layer. Dehydrate in the oven for about 10 hours or until granola is crunchy. Store in an airtight container for 3-4 weeks.
For the date paste: Place dates in a blender or food processor. Turn blender or processor on and slowly add in hot water. Leave the machine on for about 1 minute, until smooth. Pour into a glass jar and store in the refrigerator.