Ingredients
- PEANUT BUTTER
- 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)
Directions
-
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.