The Beldi recipes I have provided have very large amounts of superfat, and in some cases other liquid ingredients. Without the large amount of superfats, my recipes would also become quite hard.
I actually made a batch of facial soap a few days ago, and since I was very tired I decided to take a nap while the soap was cooking in the crock pot on low. When I woke up, the soap was quite hard. I broke it up into smaller chunks and added the superfats and EOs and stick-blended till all the lumps were smoothed out. (This took some doing.) I then added the ingredients that go into the cool-down phase: In this case, Honeyquat, Panthenol, and agave nectar. After quite a bit of diligent stick-blending over a period of several hours, I got a nice smooth Beldi soap of just the right consistency.
Have a look at the two Beldi soaps I have posted to my blog and calculate the percentage of superfats needed to get this consistency, and add that amount of superfats to your Beldi, and it should be fine--with a lot of stick-blending. Maybe also add an ounce or so of agave nectar.
One of the advantages of Beldi IMHO is that you can add some pretty impressive amounts of superfat to it.