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Preheat oven to 300˚F.
In a large mixing bowl, stir together oats, pecans, hazelnuts, coconut and hemp seeds (if using).
Melt coconut oil and add to a medium-size mixing bowl with maple syrup, chocolate hazelnut butter, salt, cinnamon, and vanilla. Whisk well until smooth.
Pour wet mixture over dry ingredients and stir with spatula until evenly coated.
Spread the granola into an even layer on one or two baking sheets and bake for 25-27 minutes, stirring twice. Watch carefully the last 5 minutes to ensure nuts don't burn. Remove from oven and let cool.
Add freeze dried raspberries to the granola and toss to combine. Enjoy fresh or store in an airtight container for up to 2 weeks at room temperature.