In a large bowl, stir together the coconut oil, maple syrup, applesauce, cocoa powder, and salt until well combined. Add the oats, coconut, and almonds, stirring again until the oats and coconut flakes are well coated.
Spread into a single, even layer on a baking sheet lined with parchment paper or a silpat. Bake for 20-25 minutes, giving it a stir and a flip about halfway through.
Remove from the oven, sprinkle in the cacao nibs, and allow to cool completely. Store in a tightly sealed container for 1-2 weeks.
*Use gluten-free oats if you want this recipe to be gluten-free.If you don't have or don't want to buy cacao powder you can substitute unsweetened cocoa powder.If you don't have or don't want to buy cacao nibs simply omit them.Skip the almonds for a nut-free version of this granola.