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.
Recipe Card
Vegan Tiramisu Fudge Bars
Ingredients
Vegan Mascarpone cream filling:
- 2/3 cup (86 g) soaked raw cashews soaked for atleast 15 mins then drained
- 1/2 cup (125 ml) water
- 3/4 tsp (0.75 tsp) vinegar acv or white
- 1 tsp or more lemon juice
- 1/4 tsp (0.25 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 (30 g) oat flour certified glutenfree if needed
- 1/4 cup (32.25 g) soaked cashews soaked for atleast 15 mins then drained
- 2 tbsp coconut oil preferably refined
- 1/2 cup (125 ml) water
- 3 tbsp or more sugar or other sweetener *
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 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. .
Urja
Self life and how to store them?
Richa
Freeze them for upto 2 months. In the fridge they’ll last 5 days.
Swati
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.
Vegan Richa Support
I don’t see why not
Richa
Yes you can put them in cups. Chill and serve
Deepa
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.
Vegan Richa Support
it takes a little bit of practice
S. Rose
I just tried these and OMG! I am in love!! While making them, I tasted the mascarpone layer after blending and I was surprised how much it tasted like cheesecake. I froze them and I’ll be keeping them in the fridge for the weekend. I’ll freeze whatever I don’t eat. I’m very impressed with these tiramisu fudge bars. I sweetened mine with agave so I took out that amount of water from the recipe. They are perfect! My first bite was like heaven. Thank you!
Vegan Richa Support
if they make it to the freezer!
Sarah
I froze my bars overnight, then put them in the fridge. The bars got very soft. Any idea what may have happened. I melted the coconut oil
Richa
There might have been more liquid in the mix. Just keep them frozen and put in the fridge only 15-20 mins before serving
Hoa do
It is delicious. I really love it. Taste like ice cream.
Vegan Richa Support
Excellent
Meera
Heavenly
Vegan Richa Support
thank you
Laura
I can probably do this using traditional lady fingers dipped in espresso, instead of the chocolate fudge part? Then the mascarpone on top and layer?
Vegan Richa Support
sure – it wll just be a diff texture
Paraskevi
Very nice recipe
Vegan Richa Support
thank you kindly
Laura
Can you use Cashew Butter in place if soaked cashews & water?
Richa
It won’t taste the same
Laura
Thank you for the quick reply! I have the cashews soaking now ☺️
Ali
Do u store it in the fridge or freezer, good up to how many days? Thanks
Vegan Richa Support
up to 2 days in the fridge, freezer for longer up to 1 month
Justen
How are yours swirled if you’re evening it out before freezing the layers?
Richa
The mixture is pretty liquid so it displaces when you pour creating Swirls
Justen
I see. Thanks! Going to give it a try
Crys
Actually quite simple and store well and dang delicious!!
Vegan Richa Support
Perfect combo!
Hannah
These look incredible! Definitely going to try making them this weekend.
Do you think all purpose flour would work in place of oat flour?
Richa
Yes