Mix the coconut oil and coffee grounds together in a small, non-reactive {glass or stainless steel} saucepan. Heat, stirring often, over medium-low heat for 1 hour or more. Remove from the heat and strain through a coffee filter, discarding the coffee grounds {great for compost}. Measure 1/2 cup worth of the coffee-infused oil to use for this recipe {do with the remainder as you wish}.

Rinse and dry the small saucepan.

Return the 1/2 cup of coffee infused oil to the saucepan. Turn the heat to medium-low and stir the cocoa butter into the coffee infused coconut oil until melted. Remove from the heat.

Add the almond oil, vitamin E oil, and essential oils. Cover and allow to completely cool and firm up.

Once cool, whip for about 5 minutes with an electric hand-held mixer or until the mixture is light, fluffy, and looks kinda like frosting.

Transfer to an airtight glass jar.

To use, apply to the clean skin under and beside the eyes, exercising extreme caution not to get it in your eyes. If you do get it in your eye, wash it out using olive oil {water will make it worse}.

For optimal storage time, keep stored in the fridge {especially in hotter or more humid climates}.