Cream Cinnamon Peanut Butter with Raisins

(from greenfood’s recipe box)


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  • 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)


  1. dd peanuts to a food processor and process until smooth (it will begin to sound soupy) – approximately 3-5 minutes, scraping down sides as needed.

  2. 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.

  3. 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).

  4. 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..

  5. Store leftovers at room temperature for 3-4 weeks. For longer-term storage, store in fridge for up to 2 months or more.

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