Ingredients

The following ingredients have 16 Servings
  • 3 cups roasted unsalted peanuts
  • 1/4 tsp sea salt, plus more to taste ((if peanuts are salted, omit additional salt))
  • 2 Tbsp cassia cinnamon* ((yes, Tablespoons!))
  • 1/4 tsp powdered stevia ((or 1 Tbsp (3 g) powdered cane or coconut sugar, or 1 Tbsp (15 ml) maple syrup)*)
  • 1 Tbsp avocado oil ((optional))
  • 1/4 cup raisins, roughly chopped ((as fresh as possible))
  • Whole Grain or gluten-free bread (We like New Cascadia)
  • Raisins

Instruction

  • Add peanuts to a food processor and process until smooth (it will begin to sound soupy) - approximately 3-5 minutes, scraping down sides as needed.
  • Add sea salt, cinnamon, and sweetener of choice. If using maple syrup, start with 1 Tbsp (15 ml). Adding more than that amount may cause the mixture to seize (liquid and fat don't mix well), which is why we recommend a little stevia and a little maple syrup.
  • Process another 30 seconds to combine. If for some reason your peanut butter doesn’t get smooth, add a little neutral oil, such as avocado or peanut oil (not coconut, as it will harden).
  • Add raisins and pulse a couple of times until combined. Taste and adjust flavor as needed, adding more cinnamon for intense cinnamon flavor, sweetener for sweetness, or salt for saltiness..
  • Store leftovers at room temperature for 3-4 weeks. For longer-term storage, store in fridge for up to 2 months or more.