Directions
Put the coconut oil and shea butter in a microwave-safe bowl and melt on medium power in 1-minute increments. Set aside to cool for ten minutes.
While the oils are cooling, mix the baking soda, citric acid, and mica powder in a large mixing bowl until the colorant is evenly distributed.
After 10 minutes, stir the rose essential oil or your choice of fragrance oil and the polysorbate 80 into the melted coconut oil and shea butter mixture.
Slowly pour the wet ingredients over the dry materials and knead with your hands to combine. The mixture should have a consistency similar to cookie dough or playdough.
Next, pack and press the bath truffle mixture tightly into the large cookie scoop.
Squeeze the sides of the handle together to release the bath truffle onto a tray lined with parchment or wax paper.
Refrigerate the DIY rose bath truffles for 1 to 2 hours to harden. Once solid, the bath truffles can be used right away, but it’s best to let them dry at room temperature for 24 to 48 hours.
Recipe Note
Shelf life and storage of DIY rose bath truffles
For the best shelf life, keep the homemade bath truffles in an airtight container at room temperature away from heat, direct sunlight and moisture. Moisture can cause the bath truffles to react prematurely. If stored correctly, the bath scoops have a shelf life of three months.
