Makes about 4 ounces of cream Ingredients:
2 tablespoons Shea butter
4 tablespoons sweet almond oil
2 tablespoons virgin coconut oil 1/2 teaspoon pure vanilla absolute essential oil Directions:
1. Melt the Shea butter in a double boiler on low heat.
2. Combine the melted Shea with the other ingredients in a food processor and blend together.
3. Scoop into a dark colored glass jar. Can be kept in the refrigerator for up to 4 months.
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