Place raisins in a glass bowl. Pour enough boiling water on top to cover the raisins. Set aside for 10 minutes or more if needed to rehydrate the raisins and make them plump. Reserve ½ cup raisin water and drain.

Transfer drained raisins into a food processor or blender. Blend until the raisins make a thick paste. Add water, 1 tablespoon at a time, until you have a smooth peanut-butter like consistency.

Store in the refrigerator for up to 2-3 weeks. You can also freeze raisin paste cubes and store them in freezer bags.