For the oat base and crumble part -

  • 175g rolled oats
  • 3 tablespoons oat flour
  • 4 tablespoons peanut butter
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon

For the spiced apples -

  • 150g peeled, chopped apples
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • 2 tablespoons coconut sugar

For the salted caramel filling -

  • ½ tub Oppo Salted Caramel Ice Cream

For the caramel drizzle -

  • 3 tablespoons cashew or almond butter
  • 2 tablespoons date nectar
  • 1 teaspoon coconut oil
  • 2 tablespoons almond milk
  • Pinch of salt


1.   First make the base: Mix together the oats, oat flour and cinnamon in a bowl. Melt the peanut butter, maple syrup and coconut oil then pour into the dry ingredients and mix well to combine and form a flapjack mixture.

2.  Press ½ of this into the base of a small lined rectangular tin or tupperware box and use your fingers to push in to evenly cover the base. Chill in the fridge.

3.  Next make the spiced apples: Place everything in a pan with a dash of water and cook for 5-10 minutes until the apples have softened and any liquid has evaporated. Set aside to cool.

4.  Now make the filling: Place the Oppo ice cream in a food processor or blender along with 3 tablespoons of the apples and whizz up until smooth. Spread this over the base.

5.  Arrange the spiced apples over the top then crumble up the rest of the oat mixture, scatter on top and press down gently. Freeze for at least 4 hours.

6.  When ready to serve, remove from the freezer 10 minutes beforehand then turn out onto a chopping board and use a large sharp knife to cut into pieces.

7.  Whisk together the drizzle ingredients together then drizzle over each bite - now enjoy!