When the weather’s hot you need to get these bad boys in the freezer ready to grab! A chocolate oaty base, a high protein cookie dough topped with Oppo’s new (and insanely delicious) ice cream balls coated in chocolate – how’s that for a combination?! You wouldn’t be able to tell these Chocolate Caramel Cookie Dough Cups are kind of healthy!


For the base –

  • 50g oats
  • 20g granola
  • 2 tablespoons cocoa powder
  • 1 tablespoon maple syrup
  • 1 tablespoon nut butter
  • 1 tablespoon melted coconut oil

For the cookie dough –

  • 1 x can chickpeas or butter beans
  • 2 scoops vegan vanilla protein powder
  • 3 tablespoons sweetener
  • 2 tablespoons smooth nut butter
  • 2 tablespoons oat milk
  • 1 teaspoon vanilla extract

For the topping –

  • 6 Oppo Balls, 3 x Salted Caramel, 3 x Chocolate Hazelnut
  • 30g white chocolate + 1 teaspoon coconut oil 

Make them!

  1. First mix together the ingredients for the base until combined then divide between a 6-hole silicone muffin tin and fill to ⅓. Push in with your fingers.
  2. Blend the cookie dough ingredients until thick and smooth. Spoon the mixture between the cases and fill up to the top, smooth out.
  3. Place an Oppo ball in the middle then push down. Freeze for 2 hours.
  4. Melt the chocolate and coconut oil. Pop the cups out of the silicone case and onto a wire rack. Drizzle the chocolate over each one then return to the freezer for at least 2 hours, then enjoy!