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Deep condition and pamper your hair with our natural/vegan friendly cocoa + marula hair delight.
Unscented and packed with marula, hair detangling cocoa, marshmallow and burdock, this is carefully balanced with agave nectar for the softness.
. “If you suffer from dry, brittle, or damaged hair then moisture will be your best friend. Agave nectar is one of nature’s finest humectant that contains sources of calcium, potassium, magnesium, and iron. When these natural properties come in contact with hair it can serve as a healthy dose of humectants that pack a punch of moisture that will blow dryness and damage out of the water literally. Using a humectant like agave nectar will attract water in your hair and help you to retain moisture.
Dryness is the mother of breakage and breakage is the father of short hair. Agave nectar will help to seal in moisture and create a film on the cuticles of your hair to help moisten and flatten which helps to create smoothness and manageability.” [Essentious Hair Care]

Hectorite, Theobroma Cacao, Sclerocarya Birrea, Hedychium Spicatum, Althaea Officinalis, Arctium Lappa, Butyrospermum Parkii, Agave Nectar, Panthenol, Tocopherol (Pure Vit. E)

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prices from : £7.50
incl.VAT 20% ( £1.25 )
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MARSHMALLOW: {althea officinalis} A great natural detangler and ideal for soothing the scalp.

COCOA : {theobroma cacao} Grown under shaded areas in Ghana, cocoa contains a chemical component known as theobroma which helps to lift morals when taken internally. We have added this to detangle/condition and moisturise your natural strands.

RHASSOUL CLAY: {hectorite} A mineral rich detoxifying clay which we purchase directly from Morocco. A completely non-irritating clay, rhassoul leaves hair soft and shiny and enhances its volume.

BURDOCK: {arctium lappa} A cleansing + nourishing plant, helps to soothe the scalp, strengthen/promote hair growth

MARULA: {sclerocarya birrea} Cold pressed, pure and unrefined marula is great for damaged/fragile hair.

While agave (pronounced ah-GAH-vay) is best recognized as the plant from which tequila is made, it has also been used for thousands of years as an ingredient in food. The nectar made from the plant is known in Mexico as aguamiel, or "honey water."
The Aztecs prized the agave as a gift from the gods and used the liquid from its core to flavor foods and drinks. Now, due to increasing awareness of agave nectar's many beneficial properties, it is becoming the preferred sweetener of health conscious consumers, doctors, and natural foods cooks alike.
• Where Does Agave Nectar Come From?
Agave nectar (sometimes called agave syrup) is most often produced from the Blue Agaves that thrive in the volcanic soils of Southern Mexico. Agaves are large, spikey plants that resemble cactus or yuccas in both form and habitat, but they are actually succulents similar to the familiar Aloe Vera.
Agaves come in many sizes and colors — well over 100 species. Due to the Blue Agave's high carbohydrate content (which results in a high percentage of fructose in the final nectar), Blue Agave is the preferred species for producing nectar. Though there are other species used to produce agave nectars, such as the Maguey Agave, the premium nectars are produced from 100% Weber Blue Agave.

• How is Agave Nectar Made?
When the agave has grown to 7-10 years old, the leaves of the plant are cut off, revealing the core of the plant (called the "pina"). When harvested, the pina resembles a giant pineapple and can weigh in at 50 to 150 pounds.
To make the agave nectar, sap is extracted from the pina, filtered, and heated at a low temperature, which breaks down the carbohydrates into sugars. Lighter and darker varieties of agave nectar are made from the same plants. Because of the low temperatures used in processing many varieties (under 118°F) raw foods enthusiasts generally regard agave nectar as a raw food.

• What Does Agave Nectar Taste Like?
The taste of agave nectar is comparable, though not identical, to honey. Many people who do not like the taste of honey find agave a more palatable choice. It also has none of the bitter aftertaste associated with artificial sweeteners.
Though some purveyors offer a half dozen varieties of agave nectar based on different plant varieties and varied preparation methods, most brands offer two types: a light and a dark. The lighter syrups undergo less heating and a more thorough filtration to produce a more mildly flavored product that is neutral enough to be used in many culinary applications. The darker syrups are filtered less, and the solids left in the syrup make for a stronger nectar with a flavor sometimes compared to maple syrup. []

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