Cinnamon Raisin Coconut Peanut Butter

Steps

1. Make sure your high-powered blender or food processor is clean and completely dry, since any water can make the butter seize.
2. Add the dry-roasted peanuts and the shredded coconut and blend for 1 minute, until they look like coarse, sandy crumbs.
3. Scrape down the sides, then keep blending in 1-minute bursts, scraping between each, for 6 to 10 minutes, until the mixture turns from a thick paste into a smooth, glossy butter. Pause if the motor feels hot.
4. Add the cinnamon and salt and blend 20 seconds to combine.
5. Add the raisins last and pulse 5 to 8 times, just until they are chopped into small chewy bits and spread through the butter; don't blend them smooth.
6. Scrape the peanut butter into a clean jar and divide it into 4 servings to spread on toast, apple slices or celery. Store it covered in the fridge for up to 2 weeks and stir before using.