Preheat oven to 170C and line a baking tray with baking paper.
Pulse almonds in a food processor for until they have broken down into chunks. Remove almonds and add to a large bowl with buckwheat, sunflower seeds, coconut and pepitas.
Drain dates and add to food processor with chai leaves. Whizz until it forms a smooth paste.
Add chai date paste to large bowl and mix well to ensure paste is evenly distributed amongst the granola ingredients.
Spread granola on baking tray and bake for 30 minutes or until golden brown. Remove from oven and cool on baking tray.
When the granola has cooled, mix in pistachios, rose petals and dried blueberries. Store granola in an airtight jar.