Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.

Add the first 4 ingredients (walnuts through flaked coconut) to a food processor and pulse until nuts and seeds are chopped into small bits (avoid grinding too finely into a flour). Transfer this mixture to a mixing bowl.

Heat the next 6 ingredients (almond butter through sea salt) over the stove top (or in the microwave), stirring constantly until mixture is well-combined. Pour this mixture into the mixing bowl with the chopped nuts and stir well until combined.

Transfer the granola mixture to the baking sheet and smooth into an even layer - you want the granola to clump up, so don't spread it out too thinly - it should look like one big massive granola bar. Bake on the second to the top rack of the oven for 20 to 25 minutes, until golden-brown.

Remove granola from the oven and allow it to cool at least 30 minutes before touching it. This allows the granola to clump and form large clusters. Break up the granola into desired-sized chunks and mix in the raisins. Store in an airtight jar for up to 10 days (note: this granola does not need to be refrigerated).