Fill a medium sauce pot half way with water and bring it to a low boil

Place a stainless steel bowl over top the pot to create a double boiler

Spoon the coconut butter into the bowl and stir to allow it to melt. Do not use a microwave to melt the coconut butter, or it will burn.

Once the coconut butter is mostly melted, stir in the coconut oil until the mixture is entirely liquid

Carefully remove the bowl from the heat

Stir in the turmeric, ginger, black pepper, and honey until the mixture turns a bright orange/yellow

Place the molds (I use 2-3 of these , but you can use another one) onto a plate or plates to keep them leveled

Using a spoon, pour the mixture carefully into the molds. Use a napkin to remove any overflow.

Transfer to the fridge for 1-2 hours or until hardened

Once hardened, remove from the molds and store in the fridge for 1-2 weeks, or in the freezer