Preheat oven to 325 and line a large rimmed baking sheet with unbleached parchment paper.

In a food processor, combine dates and hot water to form a paste. Scrape down the sides and blend again until there are no traces of date chunks. Add in the maple syrup, avocado oil and vanilla extract and process until smooth and pourable.

In a large bowl, combine the oats, nuts, chia, flax, cocoa powder and cinnamon. Pour the liquid ingredients from the food processor into the dry ingredients and mix well, taking care to pull up the powder from the bottom of the bowl to be sure everything is incorporated and you have a chunky paste.

Spread mixture onto prepared baking pan and bake for 35 minutes. Sprinkle on chopped chocolate and return to over for 3 minutes to soften----but not totally melt---chocolate. Remove from oven and sprinkle on the flaky sea salt while it's still warm so it will adhere.

Let granola cool, undisturbed for several hours. Once granola is totally cool, break into chunks and store in airtight container.