Chunky Cinnamon Raisin Peanut Butter
Vegan, gluten-free, oil-free, soy-free
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One of my all-time favourite homemade nut butters, if not the favourite!
Yield
1 cup plus 6 tbsp
Prep Time
30 Minutes
Cook time
0 Minutes
Total Time
30 Minutes
Ingredients:
- 2 cups unsalted roasted peanuts + 1/3 cup for later
- 1/2 cup raw unsalted macadamia nuts*
- 3/4 tsp cinnamon, or to taste
- 1/4 tsp fine grain sea salt, or to taste
- 5 tbsp Sucanat sugar*
- 1/2 tsp pure vanilla extract
- 1/3 cup raisins
Directions:
- Place 2 cups of peanuts and macadamia nuts into food processor and process until the mixture resembles peanut butter, stopping to scrape down the side of the bowl if necessary. This can take up to 10 minutes.
- Process in the cinnamon, salt, Sucanat, and vanilla, adding gradually. The sweetener will at first thicken the peanut butter quite a bit, but keep processing and the heat will eventually melt the sugar and smooth out the nut butter once again. If it still looks too thick, keep processing!
- Pulse in the raisins and 1/3 cup of reserved peanuts, leaving it very chunky.
- Macadamia nuts, thanks to their high oil content, create a super silky and decadent nut butter, however this recipe should work without it. It just might come out a bit thicker.
- I do not recommend subbing the dry granulated sugar for a liquid sweetener like maple syrup. Maple syrup has ruined batches of my nut butter in the past because it can thicken and create a strange texture in nut butter. If you don’t have Sucanat, brown sugar may work but you probably won’t need to use as much.