Preheat the oven 140C/ 275F/ GM1 and line a baking sheet with baking parchment
Finely chop the hazelnuts and finely grate the zest from the oranges. Tip into a large mixing bowl along with the oats, seeds, and raisins
Over a bowl (to catch the juice) carefully remove the skin, seeds and pith from the oranges. Add the remaining orange flesh and juice to a food processor and blitz until completely broken down into a puree
Melt the coconut oil and agave syrup (either in a saucepan or in the microwave). Add the cocoa powder and mix until combined
Pour the chocolate liquid into the dry ingredients and stir through
Tip the pureed orange into the bowl and stir again
Spread the granola onto the baking sheet and cook for around 1 hour, stirring every 15 minutes until dry. If the raisins look as if they will burn, lay a sheet of baking parchment over the granola after 30 minutes (do not tuck it it - air must be able to circulate to ensure the granola crisps up)
Once cool stir through the chocolate chips, if using and store in an airtight container for up to 3 weeks