You could leave out the chocolate from this for regular peanut butter but you might enjoy the extra treat.
You could use already roasted peanuts to begin with.
Spiced Chocolate Peanut Butter
125 grams (1 cup) raw peeled peanuts
40 grams (1 1/2 ounces) Xocopili (substitute bittersweet chocolate, chopped, plus a teeny-tiny
pinch each of ground chili, curry, paprika, and cardamom)
Sea salt, to taste
Makes about a cup.
Preheat the oven to 180°C (350°F). Spread the peanuts on a rimmed baking sheet and roast for 5 to 7 minutes, keeping an eye on them and stirring halfway through, until golden and fragrant. Let cool.
Combine the nuts and chocolate in a food processor, and process until the mixture turns creamy, scraping the sides of the bowl every once in a while. . Add salt to taste and mix again.
Transfer to a jar and close tightly. The texture is best for spreading at room temperature, but keep in the fridge if you're not going to consume it right away or if the weather is very warm.