Deep, Intensive Moisturizing Cream

1/4-cup cocoa butter
1/4-cup sweet almond oil
1/4-cup olive oil
5 drops essential oil of choice (optional)

Combine all ingredients in a double boiler and warm them until the cocoa butter is completely melted. Remove from heat and stir until the mixture is cool and starts to gel. Allow to rest until it finishes setting up. If it separates, use a hand mixer on low speed and beat until smooth. If kept too cool, it will need reheating before using.

Shelf life – 3-4 months