Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, combine the oats, buckwheat, coconut, hazelnuts, and chia seeds.
In a small saucepan, combine the honey, coconut sugar, coconut oil, vanilla, salt, and cacao powder. Heat over medium until the mixture is smooth and fully combined.
Pour the chocolate mixture over the dry ingredients and stir to evenly combine. Spread the granola out onto the baking sheet in an even layer.
Bake for 15-20 minutes. Remove from the oven and flip over large sections of the granola to cook on the other side. Bake for another 10 minutes, stirring every 3-4 minutes until the mixture is toasted.
Allow the granola to cool. Store in an airtight container at room temperature for up to 2 weeks. Enjoy!
*To make this more decadent, you could add a handful of mini chocolate chips to the granola after it has cool. Freeze-dried strawberries are also a delicious addition!*I highly recommend using the buckwheat groats because of their puffed crispiness. But if you can't find them, just substitute with an additional cup of oats.