1 cup cocoa butter
½ cup coconut oil
½ cup olive oil
Using a double boiler, gently melt cocoa butter and coconut oil just until liquid. Stir in olive oil. Allow to chill in refrigerator until the oil mix begins to firm but not solid. Whip with mixer, until white peaks form. Scoop into glass jars. Chill 1 hour in refrigerator.
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