Place raisins in a small bowl and cover with very hot water; set aside.

In a small saucepan, heat coconut oil just until melted. Remove from heat and whisk in honey and vanilla to a smooth, caramel-like consistency. Set aside to cool.

To the bowl of a food processor add 1/2 cup shredded coconut, walnuts, pecans, cinnamon, sugar and salt. Drain raisins and add to coconut mixture. Pulse until very finely chopped. Pour coconut oil mixture over and process until nearly smooth - a consistency somewhere between creamy and chunky peanut butter. Transfer mixture to medium bowl.

Line a tray or baking sheet with parchment paper.

Place remaining shredded coconut onto a small plate.

Scoop out a rounded teaspoon (the kind you eat with, not measure) of the nut mixture and roll between your palms into a ball. Place on plate of shredded coconut and gently roll the ball to coat with coconut. Transfer to prepared tray and repeat with remaining nut mixture. Cover tray with plastic wrap and refrigerate until firm. Transfer nut bites to airtight container and store in the refrigerator.