Once the peanut butter is visibly smooth along the sides of the jar and there is a mass of chopped nuts rotating around on the blades, gradually reduce the speed to SPEED 4. Once a vortex forms in the center of the peanut butter, add your mix-ins (if using, see the variations that follow). Once the peanut butter reaches your desired smoothness, stop the blender.
Stir together ½ cup unsweetened cocoa powder and ½ cup turbinado sugar in a small bowl. Once a vortex forms in the center of the peanut butter, add 3 tablespoons peanut oil and the cocoa mixture, ¼ cup at a time.
Once a vortex forms in the center of the peanut butter, add 2 tablespoons ground cinnamon.
Once a vortex forms in the center of the peanut butter, add 2 tablespoons peanut oil and 8 ounces roasted cashews. Continue to blend until the cashews are fully incorporated and the peanut-cashew butter reaches your desired smoothness.
Variation: Maple Walnut
Substitute roasted walnuts for the peanuts. Once a vortex forms in the center of the walnut butter, add 1 tablespoon peanut oil, 3 tablespoons maple syrup, and ½ teaspoon ground cinnamon.
Nut butters made without stabilizers naturally separate. To reincorporate the oil into the nut better, stand the sealed jar or container on its side for a few minutes. The oil will settle on the side, making it easier for you to insert your knife under the butter and give it a stir.