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Vanilla Cacao Infused Oil

Updated: May 18, 2022


Ingredients 1 cup shea butter 1 cup coconut oil 1 vanilla bean 3 tablespoons cacao Material Pot Mason jar Canning ring




· Cut open vanilla bean and scrape out seeds and save. Cut vanilla bean in half.

· Place vanilla bean and cacao in a mason jar.

· Place the shea and coconut oil on top of the bean and cacao.

· Close the jar.

· Put a pot on the stove and fill ¼ full with water, placing a canning ring on the bottom.

· Put the mason jar on the canning ring. If the water doesn’t reach to the oil line add more water.


· Turn heat to lowest setting and allow the oils to do their magic for at least 8 hours. (You may also use an older style crockpot and have it on the lowest setting.) Making sure that either way the water stays at the right level and the jar doesn’t fall of the ring.

· Pour oil into a cheesecloth. When it is cooled enough to touch then squeeze the remained oil out.

· Shelf like for oils are about 6 months, longer if you keep in the fridge or freezer.






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