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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.
This came out yummy. Kids to parents every one loved it. This was d first sweet for which my 4 yr old fought with his dad. Surely will make again … thanks a lot. It was easy to follow…
I made this recipe and it is so good! Unfortunately though…..the pieces disappeared too fast – that’s how much the five of us enjoyed it!
Thats awesome! Definitely double or triple the recipe! Double everything except cocoa powder, use less to begin with and add more to preference as it can add too much bitter easily.
WOW… made this Tiramisu cake today and must tell you … it was absolutely DELICIOUS!!!!!
Can’t wait to check out your other mouthwatering vegan recipes without creating cholesterol, diseases, pollution, hunger, violence and Global Warming. THANK YOU . YOU are the BEST????????????❤️
Five happy people tonight! No issues using the Vitamix. No substitutions. Soaked the cashews a bit longer than 20 minutes. Thanks for a tasty recipe to add variety to my dessert rotation.
Hello, it’s my first time using cocnut oil, do I need to melt it to be liquid form or can just use the solid to blend?
you can use it solid.
thank you. will try tonite. thanks for sharing the recipe.
Brilliant resource for great vegan recipes, finding healthy and easy to follow recipes can be a challenge but your site is really helping me out.
Wow these look so amazing! I think I may try these this weekend, if I can find the cashews that is.
The picture image looks so much delicious, i wonder how the real taste would be…..
I guess i should go for it and unlock the Pandora box and then see what i found!
I cant wait to make these tomorrow for friends. Decadent and vegan is my favorite combination. I will certainly let you know how it goes. Weird question: do you think I could use ground graham crackers instead of oat flour? These crackers are on the way out: I need a way to use them, and this recipe seems like it could be pretty flexible with the flour substitutes.
Not sure They might get a bit too soggy
I made these for my Sabbath treat.and what a delightful and delicious bar.
My husband called it a little taste of heaven on earth.Thanks for sharing.
yay!