Soak your raw hazelnuts overnight. Then dehydrate for 40-45 minutes at 170°F/75°C, until hazelnuts are no longer soft.
Increase oven temp to 350°F (175°C) and then measure out 1 cup of hazelnuts, and your almonds, candied ginger, chia seeds, maple syrup, and a pinch of salt. Cut or pull some nuts in half, if desired.
Add the dry ingredients to a large bowl, and pour on the maple syrup and mix everything well.
Pour the mixture onto a baking sheet lined with parchment paper, making sure to keep everything clustered together rather than spread out, so that the nuts stick to each other.
Bake for 20-22 minutes, then remove from the oven and let the whole mass harden at room temperature for at least an hour before breaking it into clusters of your desired size.