To begin making this cocoa butter recipe, we will use a double boiler. Place a glass vessel (I use a pyrex glass measuring cup) in a pot of water on medium heat. Now add the coconut oil, almond oil, and olive oil. Warm the oil on low heat until all oil is melted and liquid. Next you will add the rose hips to the oil and keep on low heat for 15 minutes. Turn off the heat and allow the rose hips to steep in the oil for at least 30 minutes.

After the time has passed, use a fine mesh strainer to remove the rose hips from the oil. Pour the oil back into the glass measuring cup. Next, add the butters to the melted oil and warm until completely melted.

Remove the measuring cup from the pot and mix in the essential oil. Pour the melted oils into your container. Allow this to cool completely in the refrigerator. Once it is hardened it is ready to use!