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Step 1: Roast the peanuts. Spread the peanuts on a large parchment-lined baking tray and roast in the oven for between 7-10 minutes at 325ºF/160ºC. The longer you roast them, the darker they (and your peanut butter) will be. Once roasted, you can optionally remove the peanut skins for smoother peanut butter. To do this, gather all the nuts in a tea towel in a ‘bundle.’ Scrunch it between your hands for 20-30 seconds. When your open the tea towel again, most of the skins should have removed (leaving some on is fine).
Step 2: Process the coffee peanut butter. Add all the ingredients into your high-speed blender and blend into smooth, creamy nut butter. This can take some time, so be patient. Give your machine a 20-second break every 2-3 minutes and scrape down the sides of the jug as necessary until you reach your desired texture.