I assume that you’re familiar with Snickers, right? Because they seems to be everywhere. I remembered I’ve seen them in the convenient store since I was a kid, but I usually bought the other chocolate bars instead. However, as a chocoholic and peanut butter lover, it makes no sense that if I didn’t make these sweets, so this time we’re going to make Snickers, but the vegan version!

應該大部份的人對 士力架 Snickers 都不陌生，因為去超商的糖果巧克力區都會看到，有時候還會直接放在結帳櫃檯上，印象中我從滿小就見過它，不過我小時候都買七七乳加或是巧菲斯居多，但身為巧克力控+花生控的我，看到士力架總覺得很誘人；自己會開始做東西後，也就嚐試很多這樣的搭配，這一年愛上純素飲食，這次要來分享的就是獻給花生控們的 全素士力架冰淇淋蛋糕杯!

全素士力架冰淇淋蛋糕杯 (免烤)
No-Bake Vegan Snickers Cups

這道甜點的中文名字讓我考慮了很久，原本想叫冰淇淋杯，因為它是從冷凍拿出來稍解凍吃的，但因為它有層次，所以覺得叫冰淇淋無法表明它的多層次身份，加上英文的 “cups” 似乎是比較容易聯想到杯子蛋糕，所以最後就叫它冰淇淋蛋糕杯了。

但別擔心，裡頭並沒有蛋，也沒有任何動物性製品，是全素的，而且也沒有麵粉和精緻糖，取而代之的是堅果、椰棗等我常用的食材。

Snickers 士力架非常紅，但可能還是有人沒有吃過，所以和大家分解一下士力架的結構，它主要是由花生與焦糖餡堆疊在類似「牛軋糖」的餅上，外層有用牛奶巧克力包裹住。而這個蛋糕派的層次就是由士力架延伸出來，堅果底層加上中間的焦糖層，而上頭是融入花生醬類似冰淇淋的層次，最後表面我有再用黑巧克力與核桃點綴，同時增加滋味與口感。

花生與巧克力一直是非常棒的組合，另外再加上我愛的核桃，還沒吃光用看的就讓我想嚥口水呢。

一樣祕密食材 One Secret Ingredient

喔對了，差點忘了說，裡頭有一樣祕密食材，光用看的一定看不出來，吃其實也吃不太出來，但是這一樣食材調合了整體的濃郁度，讓它吃起來濃而不膩，這一樣食材熱量也低，也是我非常愛的食物之一…..你有猜到了嗎?

那一樣食材就是….. 豆腐! 沒錯，但別因為有豆腐而退避三舍，因為你吃不到它的存在的。

這次沒有做成大蛋糕，而是做成這樣小巧的迷你杯子蛋糕，感覺它變得格外可愛，也方便讓人直接拿起來享用，至少我是常常這麼做。(笑)

雖然小巧，但它很有層次感，加上表面一共有四層，由上到下分別是：巧克力、花生冰淇淋、焦糖餡、可可堅果底層。

這個冰淇淋蛋糕杯是放冷凍來凝固，要吃前再到室溫放個 10 – 15 分鐘，讓它稍微解凍一下再享用，口感會較滑潤，但一直聞到淡淡花生香氣的我實在等不及，直接就先對半切享用。

若解凍不夠久，中間的花生冰淇淋層吃起來會稍微有點偏冰沙的口感，但耐住性子，讓它解凍一下，口感就會變得較滑潤了。

堅果底層是有點口感的，有著淡淡的可可風味，中間夾著的”無糖”焦糖餡有著讓人著迷的蜜甜味，再加上充滿濃濃花生滋味的冰淇淋，再加上表層的黑巧克力，一咬下，我就很確定我一定會把一整個小冰淇淋蛋糕喀光光!

這個士力架冰淇淋蛋糕杯讓我一吃就愛上，一次可以吃掉兩個不是問題，還要告訴自己別再吃了呢…(它真的整個完全中花生醬控的心) 分享給大家，請花生控們有機會真的要試試!

來動手做吧! Let’s do this!

Pin it

圖釘

列印

全素士力架蛋糕杯 (免烤) No-Bake Vegan Snickers Cups

I assume that you're familiar with Snickers, right? Because they seem to be everywhere. I remembered I've seen them in the convenient store since I was a kid, but I usually bought the other chocolate bars instead. However, as a chocoholic and peanut butter lover, it makes no sense that if I didn't make these sweets, so this time we're going to make Snickers, but the vegan version!

作者: Nora Hsu

準備15

Freezing3

總共3 15

哪道菜: Dessert

料理別: American

Keyword: chocolate, dairy-free, dessert, gluten-free, holiday, no-bake, peanut butter, sweets, vegan

份量: 8 people

食材

For the Cacao nutty base 可可堅果底層

40 g almonds 杏仁
20 g walnuts 核桃
25 g instant oats 即食燕麥片
20 g pitted dates 去籽椰棗乾
2 tsp cacao powder 生可可粉
1/2 tsp pure vanilla extract 純香草精
A pinch of salt 鹽

For the Caramel 焦糖層

50 g pitted dates 去籽椰棗乾
15 g almond butter 杏仁醬, see note*
1 Tbsp + 1 tsp water 飲用水
1/4 tsp vanilla extract 純香草精
A pinch of salt 鹽

For the Peanut butter ice cream layer 花生醬冰淇淋層

240 ml (1 cup) full-fat coconut milk 全脂椰奶, refrigerated overnight 冷藏一晚
5 Tbsp peanut butter 花生醬, see note*
2 Tbsp maple syrup 楓糖漿
85 g silken tofu 嫩豆腐, drained 濾掉水
2 Tbsp coconut oil 椰子油, melted 椰子油, 融化

Toppings 表面

Dark chocolate 黑巧克力
Walnuts or peanuts 核桃或花生, roughly chopped 略切碎

作法

製作底層：

將去籽椰棗乾放入食物處理機中大略切碎，再放入底層其它食材攪打混合均勻至可捏成團的程度，視情況添加 1 - 2 tsp 飲用水幫助成團
將底層混合物平均填入蛋糕模底部，放入冷凍。同時我們製作下一層

製作焦糖層：

食物處理機不用清洗，將焦糖層所有食材全放入，攪打均勻至濃稠醬液狀，就像焦糖那樣。中間停下來做刮杯的動作，確定食材都有攪打混合到
取出冷凍的底層，將製作好的焦糖餡平均填入模具、鋪於底層上，再放回冷凍備用

製作花生冰淇淋層：

將所有食材放入食物調理機中，攪打混合至滑順
取出附凍的蛋糕杯們，將花生冰淇淋混合物平均填入蛋糕模中，再放回冷凍 3 - 4小時，或至冰淇淋層完全凝固
添加表層：隔水加熱或微波的方式融化一些黑巧克力，將冰淇淋蛋糕杯脫模，再將巧克力醬淋於蛋糕杯表面，再灑上些許碎核桃或花生即可

English Version

To make the Base:

Roughly chop the pitted dates in a food processor first, then add other ingredients (for the base). Continue to process until the mixture can stick together when pressed between your fingers. Add 1 - 2 tsp of water to help to bind the dough if needed.
Divide the base mixture into cups and press them down to fit the cups. Place them in the freezer while we make the next layer.

To make the caramel layer:

Add all caramel ingredients to the processor and blend until it becomes paste-like texture, just like caramel. (No need to clean the food processor) Stop and scrape down the sides if needed.
Take out the cups in the freezer. Spread the caramel on the nut base. Return to the freezer while we make the ice cream layer.

To make the peanut butter ice cream:

Blend all ingredients in a blender until smooth.
Remove the cups from the freezer. Pour the ice cream mixture into the cups. Return to the freezer for another 3 - 4 hours or until the ice cream is completely set.
Add Toppings: Melt the chocolate in a microwave or by using a double boiler. Remove the ice cream cups from the mold. Drizzle the melted chocolate on top and sprinkle some chopped walnuts or peanuts. Enjoy!

備註

*堅果醬：我大部份都是用自製的無糖堅果醬 (自製杏仁醬、自製花生醬)，你也可以使用市售的，若你是用市售含糖的，可能需要試味道調整用量
蛋糕需密封冷凍保存，約可放 2 - 3 星期。要吃前取出置於室溫解凍 10 - 15 分鐘再享用
*Nut butter: I usually use my homemade nut butter (Almond Butter, Peanut Butter). You could use store-bought ones as well. If you use sweetened ones, you might need to taste and adjust the amount of syrup.
Store these cups in the freezer for 2 - 3 weeks. Let them defrost at room temperature for 10 - 15 minutes before serving.

其它免烤蛋糕食譜：聖誕純素抹茶白巧慕斯蛋糕, 全素提拉米蘇蛋糕, 全素偽巧克力起司蛋糕
更多甜點食譜：點我
更多純素食譜：點我
我的器具與食材：點我
此頁面含贊助連結，透過連結購買能透過第三方間接贊助此站，提供更豐富優質食譜與內容，您的購買並不會有任何多的附加費用

Other No-Bake Cake recipes: Christmas Vegan Matcha White Chocolate Mousse Cake, Vegan Tiramisu Cake, Vegan Chocolate “Cheesecake”
More Dessert recipes: HERE
More Vegan recipes: HERE
This page contains affiliate links, which support me with a small commission to produce more great content on this site at no additional cost to you. Thank you for reading and supporting Barrel Leaf.

全素士力架冰淇淋蛋糕杯 (免烤) No-Bake Vegan Snickers Cups