That's a really good point. If the fatty acid profiles are what you're looking for, then roasted nut butters aren't the way to go anyway - the heat is probably going to have oxidized a lot of the fats. I'm not aware of any raw peanut butter - I could guess at several reasons for that but I'd only be guessing. Raw almond butter is pretty easy to find, as is raw tahini - other raw nut butters you have to go farther afield, I think.