Step 1

The ingredients for both chocolate peanut butter and peanut butter are the same except for the additional confectioner sugar and chocolate powder.

Step 2

Place a saucepan/pan over medium-high heat, add the peanut and salt. Toast for a few minutes until the peanuts are lightly golden brown. You can also roast in the oven. Preheat the oven to 350 degrees F, then place the peanut and salt into a baking sheet and roast until slightly golden brown about 5 minutes, shake it halfway done to roast completely. If you have any burnt peanuts remove them before proceeding.

Step 3

Add the roasted peanut into a food processor or a blender then process/ blend, first you will notice the nuts are grinding and look like a crumble. Continue to process for about 1-2 minutes, stop the machine in between especially if you’re using a blender so you don’t burn the engine.

Step 4

Use a spatula to scrape the sides of the food processor/ blender cup and continue to process for about 3 minutes until the peanuts are all processed, and smooth.

Step 5

Taste and if you need more salt then add more, and honey (as you desired), and continue to process.

Step 6

Check the thickness and add oil if it’s too thick. I don't like my peanut butter to be very thick. So, check and adjust to your preference.

Step 7

If you’re making chocolate peanut butter before adding the oil add chocolate, confectioner sugar then process all for about 1 minute. If it’s too thick then add oil.

Step 8

If you want it crunchy simply toast some peanut or reserve some before processing then slightly crush then add to the peanut at the end of the process before storing.

Step 9

Serve with a slice of bread or with apple or celery sticks.

Step 10

Store the rest of the peanut butter in a sterilized airtight container and refrigerate. If you notice the peanut butter separate use a spoon to mix together. It can last up to a month in the refrigerator.