Heat oven to 400°. Spread peanuts evenly on cookie sheet. Roast until they darken, about 10 minutes, rattling them around a bit half way through so they toast evenly. (If unable to find raw peanuts, roast regular ones for about 5 minutes to deepen flavor).
Transfer to a food processor and grind for about 5 minutes. They'll become a paste and, finally, they'll liquefy. Scrape down sides of bowl as needed.
Add cocoa, sugar, salt and 2 T oil to 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 a covered container. When fully chilled, it will become thick like peanut butter.