2 tablespoons ground organic rosehips

½ cup organic coconut oil

1 cup organic cacao butter, room temperature

½ cup coconut nectar or raw organic honey



Place the rosehips in a shallow saucepan with the coconut oil and simmer over a medium heat to infuse. Cool slightly then set aside.

Place the cacao butter in a bowl (or processor) and whip it with a wooden spoon until fluffy. Slowly drizzle in the coconut nectar or honey (amount to your liking) and keep whipping. Finally stir through 6 teaspoons coconut oil with rosehips.  Store in an air-tight jar in the refrigerator for a week.

Yields approx 2 cups

Written for Pure & Green by Janella Purcell