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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.
hey！i tried it , replace all the coconut oil with cocoa butter though, it is wonderful!!!!!!
My boyfriend said it will be better if i use more rum here
Super fácil, cuantos cuadritos te salieron?
gracias. – pues depende cuanto personas o cual tamano tu quieres. tratando 12 cuadritos.
Creamy delicious! ill just put no almond extract in the cacao part and more coffee for my taste but wow!
Hi,
I am avoiding oils. What do I substitute for coconut oil in the tiramisu fudge bars?
you can use a flax egg
I made the these last night for the first time. Your method Richa is easy to follow, my daughter for whom I made them loved them as did I. Thankyou
Thanks!
I made your vegan chocolate cake the other day, and it turned out delicious. My uncle then inspired me to make these tiramisu fudge bars and I told myself if they came out good, I’d have to comment. Let. me. tell. you. These were extraordinary, the consistency was my favorite part.
Well done! Bravo!
yay!
Could you bake the mascarpone part in the oven like in a brownie “cheesecake”?
yes, you would need to make it a bit thicker with more cashews so that it sets.
Can I used coconut flower instead of oat flour?
you would need very little coconut flour, about a 1/4 of the amount
Made these for my book club yesterday- stunning to look at, and soooo delicious. Thanks Richa!
awesome!!
Richa, you are a true genius! I made it and absolutely loved it. Super easy to make, had all the ingredients at home and it tasted divine! Thank you so much for making our engagement party fabulous! <3
awesome!
Excited to try this recipe this weekend! But I have friends coming over who are grain-free. Can I substitute the oat flour with something else? Thanks!
Yes, use more cashews 🙂 you want to use enough so the mixture is thick and creamy and then freeze. you will probably need 1/4 to 1/2 cup more. soak a good amount and keep blending in 2-3 tbsp at a time till you get a good thick consistency