The ingredients for both chocolate peanut butter and peanut butter are the same except for the additional confectioner sugar and chocolate powder.
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.
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.
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.
Taste and if you need more salt then add more, and honey (as you desired), and continue to process.
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.
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.
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.
Serve with a slice of bread or with apple or celery sticks.
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.