healthy

Oppo Pancakes

These light and fluffy pancakes are a great way to enjoy a healthy, protein rich breakfast. And topping them with Oppo makes for a truly delicious start to the day.  You could even try using melted Oppo instead of milk in the batter for an extra indulgent twist. So, get that frying pan ready and follow these easy steps! 

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Ingredients

  • 1 egg

  • 1 banana

  • 30 grams oats

  • 1 tsp mixed spice

  • 1 tsp lucuma powder (optional)

  • 60 ml milk (or two scoops of Oppo, melted)

  • A pinch of salt

  • Coconut oil to fry

Method

  1. In a blender, combine the egg, banana, oats, milk (or melted Oppo), spice and salt and blitz until thick and combined.

  2. In a non-stick pan, heat 1 tsp coconut oil and then pour in the mixture to make disks about 10cm in diameter.

  3. Cook until you see the pancakes start to bubble and then flip them and cook for a further 2 minutes or until golden brown.

  4. Repeat with the remaining mix.

  5. Layer your pancakes with chopped banana , cacao nibs, raspberries and big scoops of Salted Caramel Oppo ice cream.

Make your own cones!

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Ingredients:

  • 100g chocolate (we used 70% cocoa solids)

  • Chopped hazelnuts & pistachios

  • Freeze dried raspberries

  • Ice cream cones

  • Any other toppings you wish!

  • A tub of Oppo ice cream (any flavour)

Method:

  1. Melt the chocolate in the microwave. Also the chocolate to cool slightly so it is a little thicker

  2. Put the chopped nuts, and other toppings in separate bowls

  3. Get your cone and dip it into the chocolate so there is a band about 1 inch deep, then dip into the nuts and other toppings so it is coated.

  4. Put into the freezer for 10minutes to set the chocolate and serve with a large scoop of Oppo!

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. 

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! 

    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!