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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
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
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.
Vegan Tiramisu Fudge Bars
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
- 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,
- Taste and adjust the sweet and tang and mix. Transfer to a bowl.
- 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.
- Line a loaf pan with parchment. Pour the coffee cocoa mixture in and even it out. Freeze for 20 to 30 mins.
- 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. .
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are as wonderful as they look! (Not that mine look quite as pretty as the photos—sprinkled a smaller amount of cocoa on top and they were a little messy when I ate them since I let them thaw out too long to slice them). The taste is so satisfying—just need a small slice. Very easy to make. Who says tiramisu can’t be vegan and that ladyfingers must be used? This is perfection. My taste buds are doing the happy dance!
I know right. i miss tiramisu some days and the nearby vegan bakery that had a good one closed. So these are perfectly satisfying. not too sweet as well.
oh finally i got the Tiramisu recipe. Thanks for the recipe and it reminds me the taste once again. I will definitely try it tonight. Thanks again and keep up the good work!
Your recipes and photos are absolutely beautiful. I can’t thank you enough for the beauty you add to this world. I look forward to seeing your emails.
Thank you Eileen!
Hi Richa,
It looks amazing. Can I use coconut flour instead of oat flour? what did you use to make oat flour? instant oats grinned will work?
I buy oat flour. Bob’s red mill and other brands have it available. I also make it by blending up old fashioned oats.
use half the amount of coconut flour.
Thanks for quick reply☺
Hi Richa,
It came out so yummy. It had coconut taste as I used virgit coconut oil. I wasn’t sure if my kids will like coconut taste but they absolutely loved it. It is healthy alternative to tiramisu cake which we all loved.
Thanks for sharing this wonderful recipe.
Awesome!
Yum! I love tiramisu! I’ll have to try this.. great post!
Why do you use oat flour? What does it do for the recipe?
You can use more cashews instead. i just wanted a cake batter like texture for the bottom layer.
Tiramisu fudge!? Dreams really do come true!! This looks absolutely amazing!
Wowza – these look amazing, and they don’t look too hard to make. YUM!
These look amazing! Do you have any suggestions on how to make them oil-free?
Use cocoa butter
Hi Richa,
I am so grateful for your book and your blog. Already made ten recipes in less than two weeks. Each was very good and still delicious if I didn’t follow the recipe exactly.
Thanks for bringing delicious, vegan and gluten free food to the other end of the world, we live in NZ and veganism is not a big thing over here yet.
These look delicious, I’ll definitely make them soon for my husband. May I ask about the size of your blender? I have a Vitamix and am wondering if I should double the recipe. Making small amounts sadly doesn’t work well in it.
I don’t tolerate cashews well and had a few mishaps with sunflower seeds.
Once soaked and blended they turn green or black very quickly. Would you maybe know if there’s a way to avoid that? I’d love to make sunflower cheese to spread on bread but it never worked for me.
Looking forward to more delicious things, keep up the good work!
By the way, you’re right, so many comments about leaving ingredients out or calories, I admire your patience 😉
I use nutribullet for smaller quantities and Blendtec for larger quantities. You can easily double this one.
How about pumpkin seeds instead? I havent tried sunflower seeds in a creamy form but have used pumpkin seeds and they work well.
Also, can you do coconut? then a combination of coconut meat from a young coconut and coconut cream will also work for both the layers. Other creamy nuts should also work.
Thanks Richa. I doubled the recipe and it turned out delicious. I took macadamias instead of cashews and put some frozen blueberries in between the layers. Next time, I’ll get some refined coconut oil or possibly cacao butter.
Made it a second time today without doubling and it worked fine in the Vitamix. Thanks for your delicious recipes. Quite a surprise that I can suddenly produce great vegan and glutenfree food. Need to be careful with not eating too much as it tastes so good 🙂
🙂