PROTEIN PANCAKES WITH OPPO

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PROTEIN PANCAKES WITH OPPO

These light and fluffy pancakes by Sarah Malcolm are a great way to enjoy a healthy, protein rich breakfast. And topping them with Oppo makes for a truly indulgent start to the day. It only takes a few ingredients and a couple of easy steps, so get your frying pan ready (and make sure it's your largest!)

Ingredients

  • 1 egg
  • 1 banana
  • 30 grams oats
  • 1 tsp mixed spice
  • 1 tsp lucuma powder (optional)
  • 60 ml milk
  • A pinch of salt
  • coconut oil to fry

Method

  1. In a blender, combine the egg, banana, oats, milk, 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 entire mix.
  5. Layer your pancakes with banana coins, cacao nibs, raspberries and a big scoop of Salted Caramel Oppo ice cream.

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Oppo rice pudding with pear and pistachios

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Oppo rice pudding with pear and pistachios

Oppo rice pudding with pear and pistachios

Warm, creamy, delicious rice pudding. Who would have thought you could make this classic sweet dessert without using heaps of cream and sugar? It’s all made possible with a few scoops of Salted Caramel Oppo. Read on to find out how to make it...

Ingredients (serves two)

  • 60 grams Arborio rice
  • 4 scoops of Salted Caramel Oppo
  • 300 ml milk of choice
  • A pinch of nutmeg
  • 1 small pear
  • A handful of pistachio nuts, crushed

Method

  1. Combine the Vanilla Oppo, nutmeg and milk in a saucepan and turn on the heat to melt the ice cream and liquid together.
  2. Add the rice to the saucepan and bring the heat up to medium.
  3. Stir the rice frequently for 20 minutes or until the liquid is well soaked up and the grains are soft and plump.
  4. Transfer your rice pudding to a baking dish and add slices of pear to the surface.
  5. Pop the dish under a hot grill for 5-10 minutes to brown the surface and caramelise the pear.
  6. Retrieve the pudding from the grill and serve it into bowls, sprinkling each liberally with crushed pistachios (and an extra scoop of Oppo if you fancy...)
  7. Enjoy!

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Raspberry Raw Brownie Vanilla Oppo Sandwich

This Raspberry Raw Brownie Oppo Sandwich recipe was out together by the the awesome Georgie (aka Greens of the Stone Age). It's the perfect way to get creative with Oppo this Valentine's day, and made with frozen raspberries and Oppo Madagascan Vanilla all squished in a fudgy raw brownie. Doesn't that sound good?

Raspberry Raw Brownie Ice Cream Sandwich

Ingredients (serves two)

For the raw brownie:

  • 1/2 (packed) cup medjool dates (pitted)
  • 1/2 cup pecans
  • 1/3 cup plus 1 tbsp cacao powder
  • 1/8 cup coconut oil
  • 1 tbsp almond butter
  • 1/2 tbsp coconut cream
  • 1/2 tbsp maple syrup (optional)
  • Pinch Himalayan pink salt

For the raspberry ice cream:

  • 1 cup Madagascan Vanilla Oppo
  • 2/3 cup frozen raspberries (heaped)

For the topping:

  • 1 small raw chocolate bar/good quality dark chocolate (about 50g)
  • Freeze dried raspberries
Raspberry Raw Brownie Ice Cream Sandwich

Method

  1. Combine all of your raw brownie ingredients into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth ball. Be sure to scrape down the sides frequently using a spatula to ensure even distribution of ingredients. Divide your mixture in two and leave to one side.
  2. Grease and line your springform heart shaped cake tin with greaseproof paper. Be sure to leave an extra 1" in height above the tin. Next drop in one half of your brownie mix, pressing down with your fingertips until you form an even layer. If the mixture is very oily blot with some kitchen towel until dry. Place your tin into the freezer and begin preparing your ice cream.
  3. Place your Madagascan Vanilla Oppo ice cream and frozen raspberries into a high speed blender and pulse a few times before blending on full speed. You'll probably have to scrape the sides down often until the ice cream starts to soften up a bit. Process until smooth.
  4. Remove the cake tin from the freezer and poor in your raspberry ice cream. Place back into the freezer until firm (about 1 hour).
  5. Remove your tin from the freezer again and knuckle in the remaining brownie mix until you form an even layer. You may come above the tin but do not worry. Simply release the spring on your tin and flip the ice cream sandwich over. Be sure to place another piece of greaseproof paper on the bottom before doing so though! Place back into the freezer for 30 minutes.
  6. Melt your raw chocolate in a double boiler until smooth and shiny. Remove your tin from the freezer, remove the springform tin and greaseproof paper. Next, pour over your raw chocolate and working quickly use a spatula to cover the top of the heart, pushing some chocolate down the sides to create drips. Sprinkle liberally with freeze dried raspberries. Leave for 15-30 minutes to soften up before serving.

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Matcha and Beetroot Coconut ice cream truffles

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Matcha and Beetroot Coconut ice cream truffles

These ice cream truffles are so simple to make and take just four ingredients. Plus, there's plenty of room to get creative. Switch out the beetroot powder for freeze-dried raspberry if you'd prefer, or use spirulina in place of matcha. Use your imagination! And make sure to take an Instagram snap of the results...

Oppo Salted Caramel Ice Cream Truffles

Ingredients (makes 10 truffles)

  • A 500 ml tub of Oppo Salted Caramel
  • 200 grams desiccated coconut
  • 1 tablespoon beetroot powder
  • 1 tablespoon matcha green tea powder
Oppo Ice Cream Salted Caramel Ice Cream Truffles

Method

  1. Take a tub of Oppo Salted Caramel and use a mellon scoop or spoon to make 10 spheres of ice cream.  
  2. Put your ice cream spheres into the freezer and allow the ice cream to firm up for an hour,
  3. Assemble your truffle coatings by dividing the desiccated coconut into two bowls and adding the matcha to one and beetroot powder to the other.
  4. Retrieve your ice cream spheres from the freezer and roll half in the green matcha coconut, and half in the pink beetroot coconut.
  5. Serve immediately or return the truffles to the freezer to enjoy later!

 

 

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Oppo Trim Tiramisu

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Oppo Trim Tiramisu

Did you think the high fat and sugar was the key to tiramisu’s deliciousness? Think again. This recipe proves that you can still enjoy this indulgent Italian dessert without looking like you have... So, put aside 15 minutes to layer these tasty ramekins up and concedetevi sano! (that's 'Indulge healthy' if your Italian isn't quite there yet).

Oppo Trim Tiramisu

Ingredients

  • 4 scoops Vanilla Oppo
  • 250 grams reduced fat mascarpone
  • 250 grams skyrr or greek yoghurt
  • 1 tbsp corn flour
  • 50 ml espresso coffee
  • 1 tbs Tia Maria (optional)
  • 4 drops stevia leaf extract (or to taste)
  • 4 plain oatcakes
  • 2 tbs butter, melted
Oppo Trim Tiramisu

Method

  1. Pop your scoops of Oppo into a large mixing bowl and allow them to soften.
  2. Add the mascarpone cheese, yoghurt, coffee, corn flour, Tia Mari and stevia drops, and whisk to aerate the mixture.
  3. Crush the oatcakes and mix them together with the butter and some extra stevia until well coated.
  4. Take your ramekins and press a ¼ of the oatcake mixture into the base of each.
  5. Top each base with a ¼ of the creamy mascarpone mixture and pop them in the fridge to set for a minimum of 2 hours.
  6. Enjoy!

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CHOC CHIP PORRIDGE WITH MINT CHOC OPPO

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CHOC CHIP PORRIDGE WITH MINT CHOC OPPO

This week, the wonderful Sarah Malcom shows us that ice cream isn't just for dessert. It's also awesome at breakfast. Her Chocolate Chip Porridge recipe is the ultimate start to the day and hits just the right balance between health and comfort. It's also ideal for warming you up in these cold winter months and is a great slow-release energy meal. Will you ever have porridge without ice cream again? The jury's out. 

Oppo recipe: Choc chip porridge with mint choc Oppo

Ingredients:

  • 50g rolled oats
  • 250ml brown rice milk (or milk of choice)
  • 1 tbsp cacao powder
  • 1 tsp maca powder (optional)
  • 1 tsp cinnamon powder
  • pinch salt
  • 1/2 sliced banana
  • 1 scoop oppo mint choc swirl ice cream
Oppo recipe: Choc chip porridge with mint choc Oppo

Method:

  1. In a saucepan, heat the oats in enough water to just cover them.
  2. Add the salt and cinnamon and stir until the water is absorbed.
  3. Add the milk, cacao powder, maca powder and banana and cook for a further 5 minutes.
  4. Serve with a healthy scoop of oppo ice cream and any additional toppings your heart desires!

 

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Ludicrously Light Chocolate and Vanilla Mousse

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Ludicrously Light Chocolate and Vanilla Mousse

Make the MOUSSE-t of your weekend and get creative with some Vanilla Oppo. Just five ingredients are all that's needed to whip together this incredibly light, ridiculously moreish, old-school chocolate dessert. Tempted yet?

Oppo recipe: Chocolate and Vanilla Oppo Mousse

Ingredients (serves 2)

  • 2 scoops Vanilla Oppo
  • 2 egg whites
  • 2 tablespoons raw cacao or coco powder
  • 7 grams gelatine (or equivalent quantity of agar)
  • 50 ml whole milk
Oppo recipe: Chocolate and Vanilla Oppo Mousse

Oppo recipe: Chocolate and Vanilla Oppo Mousse

Method

  1. Pop your ice cream into a medium sized bowl and allow it to melt at room temperature until it's soft and easy to mix.
  2. Stir in your cacao powder until you have a smooth, chocolatey, custard-like consistency.
  3. Heat the gelatine in 50 ml whole milk until dissolved and combine this with the chocolate and ice cream mix.
  4. Now add your egg whites into a separate large bowl and whip them until stiff peeks form.
  5. Take a small amount of your egg white fluff and stir it into the chocolate mixture.
  6. Fold the chocolate mixture into the remaining egg whites until you've a light, pillowy, chocolaty mousse.
  7. Pour the mousse into glass ramekins or glasses, and pop each into the fridge for a couple of hours to set.
  8. Serve and enjoy!
Oppo recipe: Chocolate and Vanilla Oppo Mousse

Oppo recipe: Chocolate and Vanilla Oppo Mousse

 

 

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PEANUT BUTTER REFUEL PROTEIN SHAKE

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PEANUT BUTTER REFUEL PROTEIN SHAKE

Ingredients 

  • 1/2 small chopped frozen banana
  • 100 ml cold water
  • 2 scoops Salted Caramel Oppo
  • 1 tsp cacao nibs
  • 1 tsp peanut butter
  • 1 level scoop Whey Protein/Huel
Oppo recipe: Peanut Butter Protein Shake with Oppo Salted Caramel Ice Cream

Method

  1. Blend together all your ingredients to make a creamy, inulgent shake!
  2. Pour into a glass along with a handful of ice cubes and enjoy!
Oppo recipe: Peanut Butter Protein Shake with Oppo Salted Caramel Ice Cream

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Panettone French Toast with Oppo

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Panettone French Toast with Oppo

We’re fully embracing the Christmas spirit at HQ and think it’s only right that indulging is extended across all meals. Yes, that includes breakfast. Wait, don’t freak out, this doesn’t mean kicking off the day with an unhealthy dose of sugar. By incorporating Oppo, you can have an indulgently festive breakfast without compromising on your health. Need proof? You’ll find it, as they say, in the pudding (…or Panettone on this occasion).

French toast just got festive and we thought, as a little Christmas gift, we’d share this favourite recipe with you.

Swap your standard bread for panettone and rather than coating each slice in sugar, serve them with scoops of creamy, indulgent, healthy Oppo ice cream! You’ll get your sweet festive flavour hit whilst still indulging healthily.

Oppo recipe: Panettone French Toast with Oppo

Ingredients (serves 2)

  1. 4 slices of gluten free panettone
  2. 3 whole eggs
  3. A splash of milk
  4. 1 tbsp. fresh butter
  5. ½ tub Oppo ice cream (choose your flavour)
Oppo recipe: Panettone French Toast with Oppo

Method

  • In a wide, shallow bowl, crack the eggs and whisk them together with a splash of milk
  • One by one, dip your slices of panettone in the egg until they are fully soaked through
  • Pop a frying pan onto medium heat and add in the butter to melt
  • Once your pan begins to sizzle, add the slices of panettone and cook them for a couple of minutes on either side, or until they are golden brown
  • Put two slices of your panettone toast on each plate and add two indulgent scoops of Oppo ice cream
  • Enjoy!

 

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Oppo Bread Pudding

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Oppo Bread Pudding

Did you know that you can bake with Oppo? Swap the traditional custard in your bread pudding with melted Oppo to save on sugar, calories and custard-making time. Get baking!

Oppo recipe: Oppo Bread Pudding

Ingredients:

  • 75 grams sliced bread (gluten free also works)
  • 1 mini tub of Salted Caramel Oppo (or 2 scoops)
  • A sprinkling of dark chocolate chips
  • 1 egg (or flax egg)
Oppo recipe: Oppo Bread Pudding

Method

  1. Pop your mini tub of Oppo in a microwave and cook for ½ minute, or until it looks like custard (just don’t let it boil!)
  2. Pour the melted Oppo into a mixing bowl, add the egg, and whisk everything to combine.
  3. Arrange your slices of bread into two single-serving ramekins, and wedge some chocolate chips between the slices.
  4. Pour the Oppo and egg 'custard' mixture over both bread puddings, making sure all the slices are nicely soaked through.
  5. Bake your ramekins for 15-20 minutes (at 180 degrees), or until the bread filling turns golden brown.
  6. Serve with a scoop of Oppo and enjoy!

 

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Oppo Tub Muffins

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Oppo Tub Muffins

Just finished enjoying a mini tub of Oppo? Wait! Don’t throw it away yet. The indulging doesn’t stop there...

For all you mug-muffin fans (if you’re unfamiliar with this awesome baking trend, google it!) we’ve got a crafty recipe we think you'll love; the Oppo ‘tub’ muffin. It’s super simple, ridiculously quick, and minimal on the washing up. A triple win. 

Oppo recipe: Oppo tub muffin recipe 

Ingredients:

  • 1 empty mini tub Oppo (you could always scoop out the ice cream to top the muffin with later)
  • 1 tbs almond butter
  • 2 tbs self raising flour
  • 2 tbs milk
  • 1 tbs maple, honey, or a few drops of stevia leaf extract
  • a sprinkling dark chocolate chips
Oppo recipe: Oppo Tub Muffin 

Method

  1. In your empty tub, stir together all your ingredients until you ave a smooth bather with no lumps. 
  2. Pop the tub in the microwave for 1-2 minutes, or until your cake is fully risen and ‘baked’ through.
  3. Serve hot with some extra Oppo on top.
  4. Dig in!

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Flakey apple tarts with almond sauce and Oppo

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Flakey apple tarts with almond sauce and Oppo

Pastry; it’s a truly great thing and we’ve got a lot of time for it, especially when used in delicious sweet tarts and pies. But as always, there’s room to get creative with old favourites. That’s exactly what we’ve done here, swapping out the traditional pastry used in apple tart for a lighter, crunchier, flakier puff pastry option. And, in honour of the toffee apple combination, there’s a delicious sugar free toffee-like almond sauce which provides, along with Oppo Salted Caramel, the perfect accompaniment.

Oppo recipe: Puff pastry apple tart with Oppo Ice Cream

Ingredients (to make 8)

  • 1 sheet of pre-rolled puff pastry
  • 2 large cooking apples, sliced
  • Juice ½ lemon
  • A few drops of stevia leaf extract
  • 1 teaspoon cinnamon
  • 1 tub Oppo Salted Caramel
  • ½ cup almond butter
  • 2-3 tablespoons almond milk
  • 1 tablespoon lucuma powder
Oppo recipe: Puff pastry apple tart with Oppo Ice Cream

Method

  1. Spread out your puff pastry sheet and slice it down the middle lengthways and 4 times widthways, in order to create 4 rectangles.
  2. On each rectangle, lightly score a smaller rectangle in the centre, which will allow the sides to puff and the centre to remain flat.
  3. In a hot pan, toss your apple slices together with the cinnamon, a few drops of stevia and the lemon juice until they are slightly soft.
  4. Along the scored rectangle of each pastry sheet, layer up a row of your sautéed apple slices.
  5. Bake you tarts in a 190 degree oven for 12-15 minutes, or until puffed and golden.
  6. Now, combine your almond butter with the almond milk, lucuma, and a few drops of stevia, ready to drizzle over your puddings.
  7. Serve the apple tarts with a scoop or two of Oppo Salted Caramel and a generous drenching of the almond sauce.

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Vanilla Oppo Protein Shake

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Vanilla Oppo Protein Shake

Are you a fitness fanatic? You'll probably already know how important re-fuelling is in the equation. But did you know re-fuelling could involve ice cream? With Oppo, it certainly can! This week, Healthy Jon, the mastermind behind this awesome blog, got his shake on to give us his ultimate Vanilla Protien shake, with hints of sesame and cinnamon (how sophisticated!). To learn how to make it for yourself, read on.

Oppo recipe: Vanilla Oppo Protein Shake 

Ingredients:

  • 200ml milk
  • 2 tbsp vanilla whey protein
  • 2 tbsp Oppo Salted Caramel ice cream
  • 1 tsp sesame seeds
  • 1 tsp maple syrup (or stevia drops to suit your taste)
  • 1 tsp baobab
  • 1/2 tsp cinnamon
Oppo recipe: Vanilla Oppo Protein Shake

Method

1) Place all ingredients, apart from the maple syrup, into a high speed blender and whizz it all up until smooth.

2) Add the maple syrup or stevia extract to suit your taste and blend it all once more.

3) Pour into a glass or shaker and enjoy!

 

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Almost Spoonable Hot Chocolate with Mint Chocolate Oppo

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Almost Spoonable Hot Chocolate with Mint Chocolate Oppo

‘Hot chocolate’. Why all forms of it fall under the same name bemuses us. After all, hot chocolates are certainly NOT all created equal. This recipe is the only proof you’ll ever need. Rich, dark (and handsome), this isn’t your average powder and milk concoction. And you’ll be glad to hear you’ve probably got everything required right there in the cupboard. Happy days! Really, what could be better for a chilly winters evening?

Oppo recipe: Hot chocolate with Mint Chocolate Oppo 

Ingredients (for two mugs)

  • 100 grams dark chocolate
  • 500 ml whole milk
  • 1 heaped teaspoon corn-flour or tapioca starch
  • 1 tablespoon smooth almond butter
  • 2-4 tablespoons honey, agave, or maple syrup (or stevia drops to taste)
  • ½ tub Oppo Mint Chocolate Swirl
Oppo recipe: Hot chocolate with Mint Chocolate Oppo

 

Method

  1. In a pan, combine the corn-starch and a little of the milk together and beat with a fork until you get a smooth lump free paste.
  2. Now blend in the almond butter and, bit by bit, add more of the milk until you’ve used around 1/3
  3. Pop the heat on and add the dark chocolate, stirring constantly. You’ll notice the liquid thicken!
  4. Add the rest of the milk and continue to simmer until the liquid is piping hot and all the chocolate has melted.
  5. Add your syrup, honey or stevia, and serve up into two mugs.
  6. Finally, pop two scoops of Oppo Mint Chocolate Swirl into your hot chocolate. Watch it melt (but not for too long!)
  7. There you have it! You could go old-school and sip away, but we suggest going in with a spoon…

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Not So Sinful S’mores with Vanilla Oppo

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Not So Sinful S’mores with Vanilla Oppo

Cue the abundant, sweet treat filled phase of the year (aka Winter)! We’ve just had Halloween and now, Bonfire night is upon us. Of course, we’re all about indulging here at Oppo so we’re pumped for the next few months, but as ever, we don’t think indulgence needs to be bad for you.

You’d think sm’ores are pretty much as unhealthy as it gets, but not our version. We’ve swapped out biscuits for a lower sugar puff pastry alternative. Plus, we’ve used 85% dark chocolate and sugar free marshmallows to accompany our Vanilla ice cream between the two pastry layers. You'll definitely need a napkin for this one...

Oppo recipe: Oppo Salted Caramel Sm'ores 

Ingredients

  • 160 grams puff pastry
  • 10 large white marshmallows (we used sugar free)
  • 100 grams 85% dark chocolate
  • 1 tub Oppo Salted Caramel
Oppo recipe: Oppo Salted Caramel Sm'ores

Oppo recipe: Oppo Salted Caramel Sm'ores

Method

1)      Start by preheating your oven to 180 degrees and rolling out your sheet of puff pastry.

2)      Take a ruler (if, like us, you’re meticulous about your square sizes…) and cut your pastry sheet into equal squares. We’d recommend making about 10-12.

3)      Pop you pastry squares onto a pre-lined baking tray, prod each a few times with a fork then pop the tray into the oven to bake for 10-12 minutes.

4)      Take your dark chocolate and melt it over a Baine Marie or in a microwave until melted and glossy, then set aside.

5)      Now pop your marshmallows into a bowl and microwave them for 10-30 seconds or until they loosen and turn to ‘fluff’.

6)      Retrieve your puff pastry squares and split each ‘puff’ into two halves, ready to make your s’mores.

7)      Smear some melted chocolate onto the bottom pastry half, then pile on some marshmallow fluff, add a scoop of Salted Caramel Oppo and sandwich with the other pastry half.

8)      Enjoy!

Oppo recipe: Oppo Salted Caramel Sm'ores

 

 

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Pumpkin Halloween Protein Frappuccino

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Pumpkin Halloween Protein Frappuccino

Look, we all love a cheeky trip to Starbucks but let’s face it, if you opt for a Frappuccino, you’re basically having a sugar-laden dessert three times over. This Pumpkin Frappuccino is different. The addition of some Vanilla Oppo makes it really sweet (thanks to the stevia leaf extract), creamy and indulgent, yet also healthy as there's no need for sugar. And better still, if you pop in a scoop of whey it instantly doubles up as a protein shake too! So, loyalty card holder or not, give Starbucks a miss today...

Oppo recipe: Pumpkin Oppo Frappuccino 

Ingredients (for 1 ‘Grande’ Frappuccino)

  • 4 scoops Madagascan Vanilla Oppo
  • A handful of ice cubes
  • 2-3 heaped tablespoons of pumpkin puree
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • Some whipping cream to top
  • 1 scoop of vanilla or flavourless whey protein
  • 30 ml strong espresso
  • Some pan toasted pumpkin seeds
  • A tall glass to serve
Oppo recipe: Pumpkin Oppo Frappuccino

Method

1)      First, pop the glass you wish to use in the fridge to chill.

2)      In a blender, add 3 of the 4 scoops of Vanilla ice cream, pumpkin puree, spices, the protein powder, and ice cubes, then blend until you get a smooth, thick consistency. (If you like your Frappuccino thinner, add a little milk or water at this stage).

3)      Retrieve your glass from the fridge and pop the final scoop of Vanilla at the bottom.

4)      Pour over the pumpkin Frappuccino blend until it’s just shy of the top of the glass.

5)      Spoonful, squirt, or pour over a generous amount of freshly whipped cream.

6)      Gently pour over your espresso shot so that it trickles down the inside walls of the glass and through the Frappuccino.

7)      Finish by topping the cream with a sprinkling of toasted pumpkin seeds.

8)      Stick in a straw and enjoy!

 

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Halloween Mint Chocolate Oppo rice krispy cauldrons

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Halloween Mint Chocolate Oppo rice krispy cauldrons

With Halloween around the corner, the time has come for our Mint Chocolate Swirl to take the spotlight. No tricks here, just treats. Crispy, chocolatey, ice cream filled treats. Thanks again to @maxineali for another awesome recipe.

Oppo recipe: Mint Chocolate Oppo rice crispy cakes 

Ingredients (Makes 6)

  • 1 cup puffed brown rice
  • 1 1/2 tablespoons raw cacao powder
  • 1 tablespoon maple syrup/honey
  • 2 tablespoons coconut oil
  • 1 tablespoon cashew butter
  • 1 mini-pot Oppo mint chocolate
  • 1 square of 70% dark chocolate
Oppo recipe: Mint Chocolate Oppo rice crispy cakes

Method

1) Melt the maple syrup/honey, coconut oil, cashew butter and raw cacao together in a saucepan. Pour this over the puffed brown rice and mix until everything is evenly coated.

2) Take a muffin tray lined with cases and fill each one with 1/6 of the mixture. Use a teaspoon to create a well in the center of the treats so that they resemble cauldrons. Place the tray in the freezer for 1 hour to set.

3) When ready to serve, remove the tray from the freezer and fill the cauldrons with Oppo mint chocolate ice cream. Chop the dark chocolate square into 6 thin stirring rods and stick one out of the ice cream of each cauldron. You may also like to add some fun extras like raisins or goji berries to 'float' on top. Enjoy!

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Salted Caramel Peanut Butter Millionaire Pot

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Salted Caramel Peanut Butter Millionaire Pot

Salted Caramel and peanut butter: They really are a match made in heaven. Agreed? Well then, @maxineali has the perfect recipe for you. Could these layered dessert pots look any more delicious? We didn't think so either.

Oppo recipe: Salted Caramel Peanut Butter Millionaire Pot

Ingredients (serves two)

For the shortbread layer

  • 4 tablespoons ground buckwheat groats (almonds or sunflower seeds work too)
  • 2 teaspoons maple syrup/honey
  • 4 teaspoons water

For the peanut butter layer

  • 1 tablespoon smooth peanut butter
  • 1 tablespoons + 1 teaspoon almond milk/brown rice milk
  • Pinch of salt

For the salted caramel layer

  • 3 scoops (around 150ml) Oppo Salted Caramel

For the chocolate layer

  • 1 handful of 70% dark chocolate chips
  • 2 tablespoons almond milk/brown rice milk
  • Cacao powder for dusting
Oppo recipe: Salted Caramel Peanut Butter Millionaire Pot

Method

1) Begin by chilling your pots in the freezer for 10-15 minutes.

2) For the shortbread layer

Mix together all the ingredients in a bowl until crumbly and biscuit-like, then split the mixture between the two pots and press down firmly to form an even layer on the bottom.

3) For the peanut butter layer

Mix the peanut butter, milk and salt together in a bowl until completely smooth, then layer this spread over the shortbread. Place the pots in the freezer to set for 10 minutes. Remove your salted caramel ice cream from the freezer to soften in the meantime.

4) For the salted caramel layer

Take your pots from the freezer and spread around 1 1/2 scoops of salted caramel ice cream in each pot on top of the peanut butter layer. Ensure the top of the ice cream layer is completely level and smooth before returning the pots to the freezer.

5) For the chocolate layer

Gently melt the dark chocolate chips in a glass bowl over boiling water on the stove top, then add the milk and mix until smooth. Take your pots and spoon half of the chocolate into each one. Rotate the pots at an angle to allow the chocolate to spread to the edges, then return them to the freezer one last time to set for 20 minutes.

6) Dust with a little cacao powder before serving and enjoy!

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Blackberry Compote with Oppo Vanilla ice cream

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Blackberry Compote with Oppo Vanilla ice cream

Seasonal food; now that’s cool. But do you know what’s extra cool? Easy seasonal food. Paris from @pecansandpomegranates shows us the ropes this weekend.

We’ve hit that time of year when blackberries begin filling out the British hedges. This simple compote is the ultimate way to enjoy them. Just a few ingredients, a pan, and a tub of Madagascan Vanilla is all you’ll need for this one. It’s the perfect way to bring ice cream into its winter spotlight.

Blackberries

Ingredients

  • 500 grams freshly picked blackberries (or store bought… we’ll forgive you)
  • Juice of ½ lemon
  • A handful of crushed pecans
  • ½ pomegranate’s worth of seeds
  • 2 scoops of Oppo Madagascan Vanilla ice cream
Oppo recipe: Vanilla Oppo Ice cream with Blackberry Compote

Method

1) In a saucepan, add your blackberries together with the juice of half a lemon and bring it to a gentle simmer.

2) Stew the berries until they are soft and disintegrated: This should only take a few minutes.

3) Add two scoop of Oppo Madagascan Vanilla ice cream to a bowl or large ramekin and spoonful over your blackberry compote.

4) Sprinkle over the crushed pecans and finish off with the pomegranate seeds.

 

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Decedant Mint Chocolate Slice Squares

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Decedant Mint Chocolate Slice Squares

We say ‘eat your greens’ and you probably think of broccoli. But wait. Don’t turn your nose up quite yet. We’ve got another option for you. Three words: Mint. Chocolate. Slice. Have we got your attention now?

Ingredients

  • 1 cup raw almonds
  • 1 cup pitted dates
  • 1 tbs coco powder
  • 1 tub Oppo Mint Chocolate Swirl ice cream (left out the freezer to soften for 15-20 minutes)
  • 100 grams good quality dark chocolate
Oppo recipe: Mint Chocolate Ice cream squares

 

Method

1)      In a blender or magic mixer, blitz your almonds, dates and coco powder until they gather together into a dough textured ball.

2)      Pop this date and almond mixture into a lined baking tray and pat it all firmly down.

3)      Get the softened ice cream and smother it over the date and almond layer before popping the dish into the freezer.

4)      Melt your dark chocolate in a microwave or over a Baine Marine and allow it to cool for a few minutes.

5)      Retrieve the dish from the freezer and top the ice cream layer with the melted chocolate, then pop it back into the freezer to set.  

6)      Slice up your tray of layered deliciousness and your slices are ready!

Oppo recipe: Mint chocolate slice squares 

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