My New Homemade Deodorant with Lavender & Cocoa Butter

24 Fri, 2011 § 5 Comments

Have you made your own deodorant yet?  I am still loving mine…except…occasionally, my under arms became mildly irritated & (unattractively) red, especially when heavy perspiration hits.

I researched & discovered baking soda is a common irritant for many people.  Ashley said she initially experienced irritation, but eventually it went away.  After a full batch, I still get it from time to time — strange it only happens sometimes.  For my second batch, I could have reduced the amount of baking soda, but I decided to leave it out all together.  I did not adjust any of the other ratios but simply left it out — no more rashes!  I put it to the test in Bikram & climbing over the weekend & pushing high intensity intervals this week: no irritation at all, no odor.  It might even smell better this time around…

I like the coconut scent & how the oil feels on my skin.  When I’m cooking with it (plain coconut oil, not the deodorant), I don’t even bother rinsing or wiping it (completely) off if it gets on my hands; I just rub it in & let it soften my skin.

I added another skin-nourishing ingredient to this mix of deodorant: remember the cacao butter (also known as cocoa butter) I ordered for making raw chocolate?  I added a little for its healing effects on the skin.  It adds a nice cocoa scent & feels nourishing.

Also, filling an old deodorant crank container doesn’t work; I think the homemade deodorant is too soft with the coconut oil.  If it worked for you, please share; but ours wouldn’t rise & lower after the first time.  I filled an old body butter jar with the deodorant & apply it by hand.  This works much better.

Milky with an espresso-like finish from the cacao, this looks & smells so good.

Coconut Oil Deodorant with Lavender & Cocoa Butter

perfectly fills a 6.7 oz container

  • 3/4 cup coconut oil, melted
  • 4 vitamin E capsules
  • ~20 drops lavender oil
  • ~5 drops tea tree oil
  • 1/2 cup arrowroot powder
  • 1 oz cacao/cocoa butter, shaved & melted

Shave & melt cacao butter using a double broiler, or in the oven on a low setting, stirring occasionally.

Meanwhile, combine & stir coconut oil, vitamin E (squeezed from capsules) & essential oils together.  Add arrowroot powder & stir until evenly combined & smooth.  Add the melted cacao butter & stir again.  Pour into a 6.7 oz jar or container with a wide mouth.  Refrigerate to harden.

Due to the heat of summer, we keep ours in the fridge & remove it for a few minutes to soften before applying.

~

Have you made your own deodorant yet?  How did it turn out?  

“Raw” Chocolate with Sea Salt

29 Tue, 2011 § 4 Comments

I am sort of insecure when it comes to cooking or baking for people.  Yes, selfishness might play a small role when it comes to sharing some of my treats as well 😉 ; but I have such different taste than many people, I worry.

I said I would practice & perfect my chocolate making before sharing a “recipe” – I will still practice & perfect, don’t you worry – but after approving “mmms” when Dave took some to work to share with friends, I decided I could share what I did.  [Honestly, I think they were simply impressed by the fact I made chocolate myself.]

The idea of making my own “raw” chocolate was initially intimidating, but there is not much to it!  And you need only one pot.

This isn’t really a recipe but loose instruction on what I did, which was actually just a lot of pouring, melting & tasting.  If anyone is interested in giving chocolate-making a go, maybe this will give you a good place to start.

I mentioned before I read equal parts of fat, chocolate & sweetener by weight is key.  If you try this & have a kitchen scale, please let us know if this is accurate; also, feel free to include approximate, coordinating volume measurements too! [for those of use without a scale]

I started with equal parts coconut butter & [shaved] raw cacao butter, totaling about ¾ cup.  I melted this in a small saucepan over low heat & removed from the burner once it was liquid.  I stirred in a scant 1.5 cup raw cacao powder until mixed well; then added 2 big spoonfuls of almond butter, mashing & mixing until well incorporated.  I also stirred in 1 – 2 tsp [alcohol-free] vanilla.  I used raw blue agave to sweeten, maybe 2 – 4 T – with the agave I really just squeezed a bit from the bottle, tasted, squeezed a bit more, tasted, etc.  It is really about tasting as you go & finding your perfect preference!  You could also use raw honey or maple to sweeten instead.  I finished off with a couple [or maybe just one] teaspoons of sea salt & poured into molds to freeze.  I also sprinkled a little sea salt over half the cups for extra saltiness before freezing — you really have not lived until pairing chocolate with sea salt.  You could add other flavors like cinnamon, mint instead of vanilla, espresso powder, finely chopped dried fruit or nuts or make it really pretty with pink Himalayan sea salt.  My next batch will include lavender-sea salt.

This made enough to fill 12 silicone cupcake molds halfway, which is a lot of homemade, dark chocolate!  I am not complaining though. 😉  We keep them in an airtight container in the freezer & chop each cup into quarters.  They are going to last awhile.  A small piece is indulgent.  In the future, I will make half the amount & freeze in mini cupcake molds or small candy molds.

To start off our anniversary weekend, we paired a couple pieces of this chocolate with vanilla bean coconut ice cream & vanilla-wafer-like cookies by Country Choice.  Now I just need a recipe to make our own vanilla wafers.

Thank you for the sweet anniversary wishes!!!

~

Do you have a kitchen scale?  I am considering getting one.  What do you find most handy about having one?  Have you ever made homemade vanilla wafers?!

 

Where Am I?

You are currently browsing entries tagged with cacao butter at ARoadMoreBalanced.