Desserts
Vegan Tiramisu Fudge Bars
Tiramisu Fudge Bars with creamy cashew vegan mascarpone layered with cocoa coffee cream. These freezer fudge bars are easy and…
- Ready 30 minutes
- Serves 6
- Prep 15 minutes
- Cook 15 minutes
These fudgy creamy bars have a vanilla cashew layer with a bit of tang like masarpone and a creamy cocoa coffee layer. Together they feel like a tiramisu in icecream fudge form. Dont like coffee? just make a vanilla and chocolate version. Or add a layer of cookie dough instead of cocoa layer for fudge sandwiches! Easy and perfect for valentines day or any day of the week.
These fudge bites retain their shape in the fridge too. I like them from the freezer as they are sturdy and less messy. I also like them sliced smaller so they are bite size. No biting into the cold bar needed then! You can also serve these as ice cream. Scoop so you get both layers and serve. The almond extract adds an amazing amaretto like flavor. Use amaretto liquor if you like.
If you ake these, do let me know in the comments! or Tag me on Instagram
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More treats for the day Grainfree Chocolate Cookies with candied ginger, Some fudgy Almond Butter Chocolate Bars, Chickpea flour chocolate Chip cookies, and a pretty Peanut Butter Chocolate Marble Cake.
18 More Valentines day Chocolate options here.
Layer the creamy coffee and cashew layers. Dust with cocoa powder or chocolate shavings and freeze.
Slice and serve.
Recipe
Vegan Tiramisu Fudge Bars
Tiramisu Fudge Bars with creamy cashew vegan mascarpone layered with cocoa coffee cream. These freezer fudge bars are easy and dreamy. Vegan Gluten-free Soy-free Recipe. 9 by 5 loaf pan
- Serves 6
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Ingredients
Vegan Mascarpone cream filling:
- 2/3 cup soaked raw cashews (soaked for atleast 15 mins then drained)
- 1/2 cup water
- 3/4 tsp vinegar (acv or white)
- 1 tsp or more lemon juice
- 1/4 tsp salt
- 3 tbsp or more sugar or other sweetener *
- 3 tbsp coconut oil (preferably refined for neutral taste)
- 2 drops of vanilla extract
- a drop of almond extract (optional)
Coffee Cocoa Layer
- 3 tbsp cocoa powder (2 tbsp for less bitter)
- 1/4 cup oat flour (certified glutenfree if needed)
- 1/4 cup soaked cashews (soaked for atleast 15 mins then drained)
- 2 tbsp coconut oil (preferably refined)
- 1/2 cup water
- 3 tbsp or more sugar or other sweetener *
- 1/4 tsp salt
- 1/2 tsp instant coffee or 2 tbsp or more brewed (use less water if using brewed coffee)
- a drop of almond extract
- optional: add a tsp or more liquor like rum or kahlua
Instructions
- 1
Blend the ingredients for the mascarpone filling layer. Blend for a minute, then let the mixture rest for 2 mins, then blend again until very smooth and silky,
- 2
Taste and adjust the sweet and tang and mix. Transfer to a bowl.
- 3
In the same blender (no need to wash), Blend the cocoa coffee layer filling until smooth. Blend for a minute, then let the mixture rest for 2 mins, then blend again. Taste and adjust sweet and flavor if needed. I make these bars mildly sweet, so add sweet if needed, and blend in.
- 4
Line a loaf pan with parchment. Pour the coffee cocoa mixture in and even it out. Freeze for 20 to 30 mins.
- 5
Pour the mascarpone mixture on top and even it out. Sprinkle shaved chocolate or cocoa powder on top and freeze for 2 hours or longer. Then slice and store. I prefer to slice these into small bite size pieces. Serve after thawing for 5 mins or when they are soft enough to bite or use a spoon but not melting..
Notes
*If using liquid sweetener, reduce water by the amount of sweetener used. To sub cashews, use other nuts such as macadamia, or use coconut cream, or use silken tofu and no water. I havent tried these variations with this recipe, but they work in similar applications. To sub coconut oil: Use melted cocoa butter or more cashews Nutritional values based on one serving
Nutrition
- Serving1 g
- Calories285 kcal
- Carbohydrates22 g
- Protein4 g
- Fat21 g
- Saturated Fat2 g
- Sodium199 mg
- Potassium189 mg
- Fiber1 g
- Sugar13 g
- Vitamin C0.3 mg
- Calcium13 mg
- Iron1.9 mg
