Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.

Add almonds and Brazil nuts to the bowl of a food processor or blender and pulse until finely chopped. Add dates and pulse 4-5 times to combine. Transfer mixture to a large mixing bowl.

Place oats, quinoa, coconut flakes, pumpkin seeds, cacao nibs, cacao powder, chia seeds, and salt to date mixture and mix to combine. In a separate bowl, whisk espresso, maple syrup, and melted coconut oil. Pour over mixture and mix to combine, making sure all of the ingredients are coated.

Transfer the granola mixture to the prepared baking sheet and evenly spread. Bake 30-35 minutes, giving the granola a stir half way through.

Remove from oven and cool completely. Store cooled granola in an air tight container for up to 1 week.