Preheat oven to 350ºF and place the rack in the center of the oven. Line a rimmed (18 x 13-inch) baking sheet with parchment paper or a silicon mat.
In a large bowl, combine oats, sliced almonds, cacao powder, cinnamon, cardamom, and salt.
In a large (4-cup) measuring cup, combine maple syrup, olive oil, almond extract, and vanilla extract using a fork or a whisk.
Pour olive oil mixture over the oats and stir to combine. Using a rubber spatula, spread evenly over the baking sheet.
Bake for 20 minutes. Rotate baking sheet front to back. Bake another 20 minutes. Pull the pan from the oven and carefully inspect the granola. If it's golden brown throughout and darker brown on the edges, it's done. If not, return to the oven and check it again in 3 minutes. Keep checking until the granola is golden brown but not burning at the edges.
Remove from the oven and cool in the pan. Transfer to a large bowl. When the granola is no longer warm, grate the dark chocolate over the bowl using the large holes of a box grater. Stir to evenly distribute the chocolate shards. Add the cacao nibs and stir again.
Taste the granola. You may want to add a little more salt to balance the chocolate and bring out its flavor. I like to add a sprinkle of flaky Maldon sea salt. If not, scoop the granola in to an airtight container (I like to use tall Mason jars) and store in a cool place away from sunlight.
Enjoy in small portions (less than ¼ cup) as a snack, or sprinkled on berries and yogurt.
