A simple project for a sweet-smelling Easter gift to make a change from a chocolate egg
Homemade lip balm is easier than you might expect. Once you’ve got the hang of it, you can experiment with different flavour combinations. This version is like mint choc chip ice cream for your lips.
Makes two pots of lip balm
1 tbsp coconut oil
1½ tbsp shea butter
1½ tbsp cocoa butter
1 tbsp cocoa powder
3 drops peppermint essential oil
2 x 30ml jars
1 Put the coconut oil, shea butter, cocoa butter and cocoa powder into a jam jar or bowl.
2 Set the bowl over a pan of boiling water, taking care not to let it touch the water. As soon as they’ve all melted, remove from the heat. Alternatively, heat in the microwave for 60-90 seconds, or until melted.
3 Let the mix cool for a few minutes before adding the essential oil.
4 Stir well before pouring into your jars. Be careful not to spill the mixture around the top of the jar as this’ll make it difficult to open once cooled. To speed up the cooling process, put your jars in the fridge or freezer.
This recipe is just one of the creative projects by Lottie Storey that feature in our Heart, Body and Soul pages, which this issue focuses on chocolate (of course). There are also instructions for making a chocolate and rose petal salami, chocolate tagliatelle and a pain au chocolat miso pudding. Photography by Kirstie Young.
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