1/2 cup palm shortening, more as desired (buy ethical palm shortening here or here)
2–4 tablespoons honey, maple syrup, or unrefined cane sugar (to taste)
1/2 teaspoon sea salt
Grind the peanuts in a food processor or mortar until very smooth.
Meanwhile, place the palm shortening, honey, and salt in a large saucepan over medium-low heat. Add the ground peanuts and let the mixture melt together, whisking often until there are no lumps.
When the mixture is smooth, pour into a jar or other storage containers and set aside until thick and cool, about 2 hours.
NOTE: If the mixture is not pourable when it’s time to pour it into jars, add more palm shortening a bit at a time until it can be poured rather than scooped. That’s key to achieving the super creamy texture. This can vary greatly according to the type of peanuts you use (I’ve even had it vary from batch to batch using the same kind of peanuts).