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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.
I’ve made these twice now (tripled the batch!) and it might be my favourite little treat, ever. It is so so easy to make and incredibly delicious. It tastes like cheesecake and fudge all at once. Growing up, my mama would make me a chocolate cheesecake for my birthday and since going plant based a decade ago, this is the closest thing to that cake that I have tried.. but without the tummy ache that it used to give me. Thank you Richa!
Thank you so much for sharing!!
Self life and how to store them?
Freeze them for upto 2 months. In the fridge they’ll last 5 days.
Hi ! Can I freeze these in small individual cups and serve them as is for after dinner dessert? Does consistency need to be changed? I have made them as fudge bars before and LOVED them.
I don’t see why not
Yes you can put them in cups. Chill and serve
I tried this and loved it. The flavours and textures were amazing and i love that it keeps for ages in the freezer. It makes a good side for desserts. I served it with cake and it went down well. I couldn’t get the swirls like you have in the pictures though. I will definitely be making this again.
it takes a little bit of practice