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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 was beyond delicious!
Except the 2nd time I made it, I replaced the water with almond milk and I thought it came out even better!!!
But thanks for this recipe, I’ve been looking for a good vegan tiramisu for a while and this one is by far my fave!
Awesome!!
wowwwww best vegan dessert ever !!!!!!!!!!!!
it’s so yummy thank you Richa for your wonderful i already have your 2 books and all the recipes are amazing !
yay!! happy new year!
I made this recipe with the silken tofu substitution and it worked perfectly! So easy, so delicious! I can’t wait to make these for a (non-vegan) Thanksgiving meal at a friend’s house…they will be blown away! At least I know there will be one thing we can eat! lol
Awesome! story of my life too. I usually eat and go and take a dessert. 🙂
These look amazing! Question: Can I use chickpea flour instead of oat flour, or will that impart too strong a taste. Or can I grind up any nuts to create a nut flour, like almond or cashew flour?
I definitely want to try this!
yes a nut flour or wheat flour would work better than chickpea flour, or you can just use more cashews for a thicker consistency. chickpea flour when raw is bitter.
This is now my all time favourite treat! Absolutely divine! I would definitely recommend making this 🙂
Will these hold their shape when just being cooled and not frozen? Thanks!
They hold the shape for like 15 -20 minutes then they start to get way too soft. they hold the shape better when in the fridge or if the ambient temperature is generally cool.
Great bars! Delicious! I think the next time I make these I might cut them into smaller pieces. Biting into a frozen bar is a little painful on the teeth. I think I might add a crust or cookie dough layer like you suggested too, because they got a little messy to eat. I tried them in the fridge and they weren’t quite solid enough. It’s tough getting the texture right on these sorts of things!
Hello. I just did it, and worked excellent. I’m going to double the ingredients next time.
Thanks!
Hi love to make this as I love tiramisu and fudge!! Problem I have is I hate coconut and have several friends with nut allergies. Is there a way to make this w/o both of those ingredients and not lose taste or texture?
you cant taste the coconut in these as the refined coconut oil is neutral flavored.
For the cashews, it might work to substitute them with silken tofu, or if your friends are ok with coconut, then a combination of coconut cream and silken tofu.
Hi there,
This looks amazing and I’m dying to make it asap! Only thing is I don’t have Oat flour, can I use regular AP flour instead?
Thanks 🙂
yes use any other flour