This is such a great way to use some of my left over almond pulp, from when I make almond milk. I’ve tried this recipe and made my own adjustments.
Rather than jojoba oil, I used coconut oil. It would be a great idea to use avocado oil instead also. I added the juice from 1/2 lemon, decreased the peppermint oil to 5 drops and added 5 drops of rosemary oil. It feels amazing!
A word of warning – you really need to refrigerate this because it will go rancid rather quickly. Also, the type of oil you use should not be hardened at room temperature (there are liquid forms of coconut oil for example), otherwise you’ll have a very difficult time scooping it to use.