Heat a heavy bottomed pan on a medium flame and roast the peanuts to golden brown color.
I used skinned peanuts, if you use peanuts with skin, after dry roasting, remove the skin and use. Let the roasted nuts sit for 2-3 minutes and cool.
Take the roasted peanuts into the food processor jar and pulse them a few times. Then grind it to a fine powder. Mix and scrape down the sides as needed.
I have used my small jar of my food processor. Continue grinding until the peanut butter is smooth and shiny. I preferred a bit grainy, not chunky, teeny bit grainy.
Add the cocoa powder, powdered sugar, and salt to the peanut mixture and continue to grind until well mixed. Scrape the sides of the jar as you grind. Grind until the mixture is creamy and shiny.
Finally add oil and process it once more until well mixed.
Transfer the peanut butter to a clean, glass jar and store in the refrigerator. It will stay good for a couple of weeks.
Refrigerated peanut butter, might go a bit thick, so, let it rest for 10 minutes on the counter before using it as a spread on sandwiches/roti. I made some yum peanut butter crescent rolls.