DIY Cocoa Body Butter Cream
Okay, ladies… get ready to lather yourself up in cocoa body butter! This DIY recipe has become a favorite during pregnancy. But you better believe I’ll be making it looooong after the babe arrives. It makes my skin feel crazy SMOOTH!
I teamed up with The Chalkboard Mag to share this body butter DIY. Every ingredient comes from your kitchen, and you could basically eat this stuff. Though I personally think you should go straight for a chocolate bar. This cream is incredibly hydrating and soothing. I’ve loved using it as my body stretches. It eases any itchiness and makes me glow like J. Lo (bonus). I can’t say it’s been proven to ease stretch marks, but I know hydrated skin is key to keeping those stubborn lines away. At the very least, it makes your body feel a whole lot more comfortable as it expands. Click HERE to read about my pregnancy skincare routine.
Cocoa is found in tons of drugstore lotions. That’s what inspired me to make my own. You’ll want to order raw butter blocks off Amazon before making this. It’s a lot easier to find the pure butter online than in stores. Here’s what else you’ll need…
2 cups raw cocoa butter (or approx. a full 1 lb bag, melted) | 1/4 cup grapeseed oil | 1/4 cup coconut oil | a few drops of lavender essential oil (or any other scent!)
Combine cocoa butter and coconut oil in a small saucepan | Leave on medium heat, stirring often, until mixture is smooth and melted
Allow the mixture to cool for 30 minutes | Stir in grapeseed oil and approximately 10-15 drops of lavender essential oil | Place the bowl in your freezer for 30 minutes, allowing mixture to harden | You want to remove the butter when it has a wax-like texture, before it becomes completely hardened
Remove the bowl from the freezer | Use an electric mixer to whip the mixture into fluff-like butter (you’ll be whipping for about 1-2 minutes)
Apply to skin | This body butter will soak well into your skin, boosting hydration and calming any irritations you may be experiencing | Store your body butter in a sealed airtight container, or in Mason jars with lids.
Photos by Annie Shak