Pre-heat oven to 350 degrees
Line cookie sheet with parchment paper
Add cocoa butter, butter, eggs, date nectar, honey, and vanilla to food processor
Process for about 15 seconds until everything is blended
Add almond flour, coconut flour, baking soda, salt, cinnamon, banana, and shredded coconut
Process for about 30 seconds until all ingredients are incorporated
Remove blades,, push dough down from sides of bowl with a spatula, stir in nuts and raisins
Scoop a ping pong size ball of dough and place on cookie sheet. Flatten out the dough using a piece of wax or parchment paper so it is about the size of cookie you want - dough doesn't spread out very much
Repeat so cookies are about a half inch to an inch apart on the sheet
Bake for 13 - 15 minutes until the edges start to brown and cookies aren't too soft when you press on the top (they shouldn't seem uncooked)
Allow to cool for a few minutes on the sheet - cookies are very soft and will fall apart if you try to move them while they're really hot
Carefully move cookies to wire rack to cool completely
Repeat baking steps until all dough is used
Store in air tight container in refrigerator or freezer