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Preheat the oven to 300°F and line a baking sheet with parchment paper.
Add the almond butter and coconut oil to a microwave-safe bowl and heat for 15-20 seconds in the microwave, just long enough to melt the oil. Whisk well and stir in the vanilla and date syrup/sugar-free maple syrup.
Add the nuts and seeds to a food processor. Pulse a few times, just to roughly chop them.
Transfer the nuts/seeds to a large bowl and pour the liquid mixture on top.
Mix well, then squeeze together handfuls of it onto your prepared baking sheet, spread out in a single, even layer. Some of the mixture should clump and stick together in larger pieces. If it seems too dry, add another teaspoon of coconut oil and/or date syrup.
Transfer the pan to the oven and bake at 300 for 18 minutes. Remove and toss the mixture, then return it to the oven for another 3-5 minutes or until it is golden brown.
Remove from the oven and lightly sprinkle the granola with sea salt. Let it cool for at least 10 minutes, then gently toss.