Grind the sugar into a fine powder and set aside.
Heat a heavy bottomed pan on a medium flame and roast the peanuts to brown color.
Let them cool and rub the skins off.
Put the roasted peanuts into the mixie jar and pulse them a few times.
Then grind it to a fine powder.
Mix and scrape down the sides as needed.
Continue grinding until the peanut butter is smooth and shiny.
Add the cocoa powder, powdered sugar and oil to the peanut mixture and continue to grind until blended.
Scrape the sides of the jar and continue grinding.
Grind until the mixture is creamy and shiny.
Adjust the consistency by adding a little more oil if you find it too thick.
Transfer the peanut butter to a container and close the lid. Store in the refrigerate for a couple of weeks.
When refrigerated, the peanut butter becomes solid so bring it back to room temperature before using.
Spread the chocolate peanut butter over the bread slices and make sandwiches. Serve and enjoy!