Prep time: 30 minutes + 4 hours freezing

Serves 4


For the base

  • 75g coconut flour
  • 25 g almond flour
  • 2 scoops vanilla protein powder 
  • 2 tbsp maple syrup / honey 
  • 4 tbsp almond milk

For the caramel

  • 200g dates, soaked in hot water for 30 minutes then drained
  • 3 tbsp nut butter
  • 1 tsp vanilla extract
  • 2-3 tbsp almond milk
  • Pinch of salt

For the ice cream topping

  • 2 frozen bananas
  • 3/4 500ml tub Oppo Salted Caramel ice cream
  • 1 tsp vanilla extract

To decorate

  • 30g dark chocolate
  • 1 tsp coconut oil
  •  Flaked almonds, chopped nuts & dried banana pieces


  1. First make the base layer. Mix together the coconut flour, almond flour and protein powder in a bowl then stir in the maple syrup/honey and almonds milk to form a soft dough. Add a little extra water if too dry. Press into a small lined rectangular tin or tub to cover the base then set aside.
  2. Next make the caramel. Simply place the ingredients into a blender and whizz until quite thick and smooth. Spread the mixture evenly over the base then place in the freezer for at least 30 minutes.
  3. Finally, make the ice cream topping: Clean the blender and place the banana, Oppo and vanilla extract in. Blend until quite thick and smooth. Spoon this over the caramel and spread evenly to cover. Return to the freezer for at least another 3 hours.
  4. Once frozen, remove from the freezer 5 minutes before serving. Prepare the decoration by gently melting the chocolate and coconut oil until smooth. Transfer the dessert to a chopping board and use a sharp knife to cut into pieces. Drizzle some chocolate over then scatter over the nuts and dried banana.
  5. Now enjoy! Keep any remaining pieces in the freezer for up to 1 month.