In a food processor, coarsely chop the walnuts and almonds. Set aside.
In a small saucepan over low heat, melt the butter and the honey, whisking until combined. Add the cocoa powder, vanilla extract, and salt. Whisk well until all is fully combined.
Pour the chocolate mixture into the food processor with the nuts. Pulse a few times or until chocolate is thoroughly mixed in with chopped nuts. Add the shredded coconut and pulse a few times more until mixture is well combined and evenly chopped up.
Line a large baking sheet with a silicon liner or parchment paper and spread mixture into an even layer. Place in preheated oven and bake for 4 hours.
When granola is finished baking, remove from oven and allow to cool on the baking sheet. Once completely cooled, break granola into smaller pieces and store in a covered container at room temperature. Can add the 2 ounces of chopped dark chocolate, if desired.
Store in a covered container at room temperature for up to 2 weeks.
Serve it in a bowl with coconut milk for a fantastic breakfast, dessert, or snack!