CHOCOLATE HAZELNUT SANDWICH COOKIES

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Ingredients

    •       1 egg

    •       1 tsp cinnamon

    •       1 cup almond butter

    •       3/4 coconut sugar

    •       1/2 tsp baking soda

    •       1 tsp vanilla

    •       Pinch of sea salt

    •       1/4 cup hazelnuts, chopped

    •       1/4 cup chocolate chunks

    •       Your choice of Oppo ice cream

Method

    1      Preheat oven to 180 ‘C and line one large baking tray with grease proof paper

    2      In a large mixing bowl, whisk egg. Add then stir in the almond butter and coconut sugar with a spoon until batter is fully mixed.

    3      Add the cinnamon, baking soda, vanilla and salt to bowl. Mix again until all the ingredients are combined. 

    4      Stir in  the chopped hazelnuts and chocolate chunks. Scoop  tablespoon sized dollops onto the baking tray 

    5      Place in the oven and bake for 10-11 minutes or until the edges start to brown. Let cookies fully cool on the pan. 

    6      Add one ice cream scoop of Oppo ice cream (any flavour) onto the base of one cookie.

    7      Sandwich another cookie on top of the ice cream and smooth the edges with a knife. 

OPPO SMOOTHIE BOWL

INGREDIENTS

  • 1 frozen banana (cut and freeze overnight before)
  • 2 scoops Salted Caramel Oppo
  • 100ml milk
  • KIND bar of your choice (we used Peanut Butter & Dark Chocolate)
  • 1 scoop protein powder (optional - but reduce milk if you you'd include)
  • Optional 1/8tsp Xanthan Gum to thicken

METHOD:

  1. Blend the banana, Oppo, milk and protein powder in a high powered blender until smooth
  2. Pour your smoothie into a bowl
  3. Chop up a @kindsnacksuk bar of your choice
  4. Crumble on top of the bowl and add any extra toppings of your choice (we chose raspberries and bananas)
  5. Enjoy!

Tag us @oppobrothers and use the hashtag #GoodTemptation if you try this delicious bowlful. 

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SALTED CARAMEL PEANUT BUTTER ICE CREAM CAKE

This delicious ice cream cake courtesy of Charleys Health consists of four indulgent layers of sweet chocolate, peanut butter and caramel goodness!

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INGREDIENTS

For the base:

  • 1 cup pecans
  • 1 cup dates
  • 2 tbsp cacao

For the peanut butter layer:

  • 3 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp coconut cream
  • 400ml Oppo Salted Caramel ice cream

For the chocolate layer:

  • 4 tbsp Sweet Freedom Choc Shot
  • 2 tbsp coconut oil
  • Dark chocolate and fresh cherries to garnish.

Method

  1. For the cake base, add the pecans into a food processor and blitz for a few seconds to crush them into smaller pieces.

  2. Add in the dates and cacao powder and blend again until well combined.

  3. Pour this mixture into the base of a loose bottom cake tin and press down into the base of the tin. Pop this into the freezer to cool whilst you prepare the other layers.

  4. Remove your Oppo from the freezer, to allow it to soften slightly so its ready to spread over the cake base.

  5. In a bowl, mix together the peanut butter, maple syrup and coconut cream until smooth. Spread this over the brownie base and return the cake to the freezer.

  6. When the ice cream is nice and soft, pour this over the peanut butter layer and smooth over the surface. Leave this in the freezer for 4 hours or overnight.

  7. To make the chocolate drizzle, gently melt the coconut oil and combine this with the choc shot. Pour the chocolate mix over the top of the cake and decorate with some chocolate shavings and fresh cherries.

Enjoy! 

    RHUBARB, ORANGE & ALMOND CAKE

    Lucy (@littleluxuryfoods) has created the perfect afternoon #GoodTemptation. Give it a try. We recommend serving warm with a big melting scoop of Vanilla Oppo on top...yum. 

    Ingredients

    • 150g unsalted butter
    • 150g caster sugar
    • 200g ground almonds
    • 100g plain flour
    • 2 large eggs
    • 2tsp baking powder
    • 2tsp vanilla extract
    • Zest of 1 orange
    • Juice from ½ orange
    • 200g rhubarb
    • 1 tbsp coconut sugar or brown sugar

    Method

    1. Pre-heat your oven to 180 fan.
    2. In a large bowl (or mixer) beat together the butter and sugar until soft and creamy. Then add in the eggs 1 at a time and keep beating until smooth.
    3. Add in the ground almonds, flour and baking powder – mix!
    4. Then add in the orange zest, vanilla and orange juice and fold / stir gently.
    5. Grease and line a cake tin (about 20cm roughly)
    6. Pour in the mixture and top with pieces or strips or rhubarb – decorate or arrange however you like. I covered in a circular pattern.
    7. Sprinkle the top of the cake with coconut sugar or brown sugar if you prefer. This will help the rhubarb to soften and turn sticky and sweet.
    8. Place in the oven for about 45-50 minutes (it really depends on your oven). Cover half way through this time if it’s starting to brown.
    9. Allow the cake to cool in the tin.
    10. Serve warm with a large scoop of Vanilla Oppo for the perfect indulgent treat. 

    BLACK FOREST BROWNIE

    Brownies. Everyone loves them. But have you ever tried to make brownies using ice cream? After Hannaheats deliciously indulgent Oppo slutty brownie recipe last year we had to ask her back for more. Enjoy!  

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    • Serves 2
    • Prep time - 5 minutes
    • Cooking time - 15 minutes

    Ingredients:

    • 200ml of melted Oppo Chocolate Hazelnut ice cream  

    • 1 tbsp of cacao powder  

    • 1 egg

    • 1/2 a teaspoon of baking powder

    • 1 scoop of chocolate protein powder (or more flour)

    • 50g of flour

    • 100g of Black Forest fruits

    • Toppings of choice

    Method:

    1. Grease your skillet and pre heat your oven to 180'C
    2. Combine all of the dry ingredients  
    3. Mix the wet ingredients in with the dry and then stir in the fruit
    4. Pour the mix into your skillet
    5. Put the skillet in the oven and cook the mix for 15 minutes
    6. Add your toppings and ENJOY!

     

     

    NUTTY CHOCOLATE CARAMEL ICE CREAM CAKE

    This simple and delicious recipe by Debs Thompson from the awesome blog, Salted Mint makes for a perfect dessert to share with your friends. And celebrating not just one, but two ice cream flavours, it's guaranteed to satisfy all flavour preferences too. So, set aside 30 minutes, pop this ice cream cake together and you'll be in for the ultimate summer treat.

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    Ingredients

    • 1 tub Oppo Chocolate Hazelnut

    • 1 tub Oppo Salted Caramel

    • 200g fresh raspberries

    • 150g chopped pistachios

    • Fresh cherries (to garnish)

    • Dark chocolate (to garnish)

    • Chopped pistachios (to garnish)

    Method

    1. Line a 1lb loaf tin with cling film.
    2. Leave the ice cream tubs out of the freezer for 20 minutes until they are soft and mixable.
    3. Scoop out the contents of each tub into two separate bowls and mix the raspberries into the Salted Caramel and the pistachios into the Chocolate Hazelnut.
    4. Layer the two ice creams in your loaf tin starting with the Salted Caramel and then adding the Chocolate Hazelnut on top.
    5. Freeze the ice cream cake for at least 4 hours or overnight.
    6. To serve, turn out the cake onto a plate, peel off the cling film and top it with melted dark chocolate, fresh cherries and pistachios. Enjoy!