Preheat your oven to 350 °F and line a baking tray with a silicone baking mat or parchment paper. Spread your raw peanuts in a single layer on the tray and roast them in the oven on the middle rack for 10-15 minutes. Stir the peanuts half way through the baking time and watch them carefully towards the end as you don't want them to burn. You will know they are done when they are fragrant and some are starting to turn golden.
Once roasted, removed the peanuts from the oven and carefully place them in your food processor along with ½ teaspoon of sea salt.
Process the peanuts until smooth, scraping down the sides of the food processor as needed. After 30 seconds you should have a fine meal. After about 2-3 minutes you should have a sticky dough. After about 5 minutes you should have peanut butter. I like to let my peanuts process for a couple minutes more even after they turn into butter so that the final product is a super runny peanut butter.
To make the cinnamon or chocolate peanut butter, first make peanut butter by processing the peanuts and salt into peanut butter. Then add in the remaining ingredients and process until smooth. If needed you may want to add in 1-2 teaspoons of coconut oil to create a runnier nut butter as the extra ingredients may have thickened up the peanut butter.
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Notes
Store these homemade nut butters in the fridge for a few months!