Preheat the oven to 300°F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the tahini, maple syrup, coconut oil, cocoa powder, vanilla, salt, and cinnamon. Once you have a smooth and unified mixture, add the almonds, coconut, and sunflower seeds to the bowl as well.
Thoroughly mix the nuts and seeds with the cocoa mixture until everything appears to be evenly coated.
Divide the granola evenly amongst the two baking sheets. Using a spatula, spread the granola out a bit. It’s okay to have some clusters of the granola, but you do want to give the clusters some space.
Bake the granola until slightly firm to the touch, about 30-35 minutes total. You’ll need to gently toss the granola at the halfway point of baking as well. Once it’s done, remove it from the oven and let it cool completely. When you first take it out, the granola hunks will seem soft and undercooked. They firm up and form the hunks as they cool.
Once completely cool, store the chocolate sea salt granola hunks in a sealed container. Granola keeps optimally for up to a week.