heat oven to 400. spread peanuts evenly on cookie sheet. roast until they darken, about 10 minutes, rattling them around a bit halfway thru to toast evenly.

Transfer peanuts to food processor and grind for about 5 minutes. They'll become a paste and, finally, they'll liquefy. Scrape down sides as needed.

Add cocoa, sugar, salt, and 2 tbs oil to food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add remaining oil if consistency seems too thick.

Store in refrigerator for up to a week in covered container. when fully chilled, it will become thick like peanut butter.