ClosePrep Time:15 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 30 minsServings:32Yield:1 cupCook Mode(Keep screen awake)Ingredients½cupraw virgin coconut oil½cupchopped cocoa butter½cupfresh sage leaves½cupfresh rosemary leavesDirectionsMelt coconut oil and cocoa butter in a small saucepan over low heat. When the oil is hot to the touch, add sage and rosemary. Let the mixture steep over low heat for 10 minutes, then turn the heat off and leave the pan on the stove to steep, uncovered, for another 1-2 hours, depending on desired potency of scent.Strain out the leaves and discard. Pour the liquid into an 8-ounce glass jar, two 4-ounce jars, or four 2-ounce jars. Place lids on the jars and refrigerate overnight to harden. Remove from the fridge the next morning and keep in a cool, dry place.TipsTo make ahead: Store in a cool, dry place for up to 6 months.Originally appeared: EatingWell.com, July 2018Rate ItPrint
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Prep Time:15 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 30 minsServings:32Yield:1 cupCook Mode(Keep screen awake)Ingredients½cupraw virgin coconut oil½cupchopped cocoa butter½cupfresh sage leaves½cupfresh rosemary leavesDirectionsMelt coconut oil and cocoa butter in a small saucepan over low heat. When the oil is hot to the touch, add sage and rosemary. Let the mixture steep over low heat for 10 minutes, then turn the heat off and leave the pan on the stove to steep, uncovered, for another 1-2 hours, depending on desired potency of scent.Strain out the leaves and discard. Pour the liquid into an 8-ounce glass jar, two 4-ounce jars, or four 2-ounce jars. Place lids on the jars and refrigerate overnight to harden. Remove from the fridge the next morning and keep in a cool, dry place.TipsTo make ahead: Store in a cool, dry place for up to 6 months.Originally appeared: EatingWell.com, July 2018Rate ItPrint
Prep Time:15 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 30 minsServings:32Yield:1 cup
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:32
Servings:
32
Yield:1 cup
Yield:
1 cup
Cook Mode(Keep screen awake)Ingredients½cupraw virgin coconut oil½cupchopped cocoa butter½cupfresh sage leaves½cupfresh rosemary leaves
Cook Mode(Keep screen awake)
Ingredients
½cupraw virgin coconut oil
½cupchopped cocoa butter
½cupfresh sage leaves
½cupfresh rosemary leaves
DirectionsMelt coconut oil and cocoa butter in a small saucepan over low heat. When the oil is hot to the touch, add sage and rosemary. Let the mixture steep over low heat for 10 minutes, then turn the heat off and leave the pan on the stove to steep, uncovered, for another 1-2 hours, depending on desired potency of scent.Strain out the leaves and discard. Pour the liquid into an 8-ounce glass jar, two 4-ounce jars, or four 2-ounce jars. Place lids on the jars and refrigerate overnight to harden. Remove from the fridge the next morning and keep in a cool, dry place.TipsTo make ahead: Store in a cool, dry place for up to 6 months.Originally appeared: EatingWell.com, July 2018
Directions
Melt coconut oil and cocoa butter in a small saucepan over low heat. When the oil is hot to the touch, add sage and rosemary. Let the mixture steep over low heat for 10 minutes, then turn the heat off and leave the pan on the stove to steep, uncovered, for another 1-2 hours, depending on desired potency of scent.Strain out the leaves and discard. Pour the liquid into an 8-ounce glass jar, two 4-ounce jars, or four 2-ounce jars. Place lids on the jars and refrigerate overnight to harden. Remove from the fridge the next morning and keep in a cool, dry place.TipsTo make ahead: Store in a cool, dry place for up to 6 months.
Melt coconut oil and cocoa butter in a small saucepan over low heat. When the oil is hot to the touch, add sage and rosemary. Let the mixture steep over low heat for 10 minutes, then turn the heat off and leave the pan on the stove to steep, uncovered, for another 1-2 hours, depending on desired potency of scent.
Strain out the leaves and discard. Pour the liquid into an 8-ounce glass jar, two 4-ounce jars, or four 2-ounce jars. Place lids on the jars and refrigerate overnight to harden. Remove from the fridge the next morning and keep in a cool, dry place.
Tips
To make ahead: Store in a cool, dry place for up to 6 months.
Originally appeared: EatingWell.com, July 2018
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