Preheat oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.

In a large mixing bowl, combine the oats, chopped almonds, cocoa powder, flax seeds, and sea salt.

In a separate small bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until emulsified.

Pour the liquid mixture over the dry ingredients and stir with a spatula until the oats are thoroughly and evenly coated.

Spread the granola mixture onto the prepared baking sheet in an even, thin layer.

Bake for 30 minutes, stirring halfway through the cooking time to ensure even roasting and prevent burning.

Remove the tray from the oven and allow the granola to cool completely on the pan for at least 30 minutes to achieve a crunchy texture.

Stir in the dark chocolate chips only once the granola has reached room temperature to prevent melting.

Transfer to an airtight container and store at room temperature for up to two weeks.