Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Place almonds and cashews in a food processor and pulse until roughly chopped.
Transfer nut mixture to large bowl and add coconut, sunflower seeds, bacon, and flaxseed meal. Stir together until combined and set aside.
In a small saucepan, combine coconut oil, almond butter, yacon syrup, and vanilla. Heat over low heat, stirring continuously until smooth.
Pour almond butter mixture over nut mixture and use two spoons to gently mix together until evenly distributed.
Spread mixture onto baking sheet evenly, about an inch thick. Sprinkle with salt.
Place in oven for 10 minutes, then turn off oven but keep pan in oven for another 20 minutes as it cools down.
Take pan out and let granola cool for 30 minutes.
Gently break apart in chunks.
Store in airtight container for 3-4 days.