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.
*We used common cinnamon (known as cinnamomum cassia). If you use Ceylon cinnamon, you will likely need to add more to achieve the same cinnamon taste, as its flavor is less intense. *Avoid adding more than 1 Tbsp (15 ml) maple syrup (or other liquid sweeteners). Doing so will likely cause the mixture to seize up because the fat of the peanut butter doesn’t agree with liquids. Adding 1 Tbsp (15 ml) is safe, but if you prefer a sweeter nut butter, switch to organic powdered sugar, stevia, or another dry sweetener of choice. *Nutrition information is a rough estimate for 1 (2 Tbsp) serving calculated without oil or maple syrup, and with powdered stevia. *Recipe inspired by the Cinnamon Raisin Peanut Butter by Wild Friends!