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 (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. .
Kris Greene says
February 14, 2017 at 2:04 pmThis looks yummy! Question: in the mascarpone, there is 1 tsp lemon. Is that lemon juice or lemon zest? Thanks!
Richa says
February 14, 2017 at 2:08 pmjuice. updating now
Kris says
February 14, 2017 at 2:19 pmThanks! I’ll be making this pronto!!
Sue says
February 14, 2017 at 2:16 pmRicha, you are killing me with these desserts! I’ll have to make this soon!!
Richa says
February 14, 2017 at 8:14 pmLet me know how it turns out!
Sarah S. Snell says
February 18, 2017 at 3:58 amoh finally i got the Tiramisu recipe. Thanks for the recipe and it reminds me the taste once again. I will definitely try it tonight. Thanks again and keep up the good work!
Matthew Darcy says
February 14, 2017 at 6:27 pmI am literally drooling looking at this.
Ellen Lederman says
February 14, 2017 at 6:31 pmThis looks amazing. I even have all the ingredients. Thanks so much. Desserts that can be stored in the freezer are great. The Starbucks instant Via should work out well in this.
You seem to have an equal talent for desserts and American food as much as Indian food! Thanks for all the terrific recipes.
Richa says
February 14, 2017 at 8:15 pmThanks Ellen. Long time! I missed you 🙂
Ellen Lederman says
February 15, 2017 at 3:20 amHey, Richa. Is there a recipe for onion chutney on your site? I searched your site and cookbook—can’t find one. Only a few Indian restaurants ever have this. Do you know what I’m talking about? It’s red, not red onions, but red like from tomatoes or chilies or something. It would go so nicely as a side dish with one of your dals……Hint hint!
q says
February 14, 2017 at 6:33 pmIf we sub silken tofu as in your suggestion, wouldn’t that require some kind of binder? Even leaving out the water, we’d be adding the other liquids so it seems like it would make a runny mess!
Richa says
February 14, 2017 at 10:29 pmthe coconut oil will bind and keep the mixture creamy, you can add a tbsp or so water depending on the consistency. Once frozen it should not melt into a puddle quickly and should be ok outside for 15 20 mins. I havent tried tofu in this recipe, but i have used silken tofu to make frozen or refrigerated cheesecakes with coconut oil and it works with the right consistency.
Angela McAninly says
February 14, 2017 at 8:26 pmHi there — how long would these be able to sit at room temperature? Would they melt? They look amazing, thank you!
Richa says
February 14, 2017 at 10:25 pm20 odd mins depending on the ambient temp. The coconut oil will hold them for a bit in cooler temps.
Mia says
February 14, 2017 at 9:17 pmThese look so good Richa!
Richa says
February 15, 2017 at 10:11 amThanks Mia!
Sophie MacKenzie | Wholehearted Eats says
February 14, 2017 at 10:55 pmThese bars look so creamy and deluxe!
Iris says
February 15, 2017 at 3:24 amDo you think almond flour or a combo of almond & coconut flour would work as a sub for the oat flour?
Richa says
February 15, 2017 at 10:10 amyes, almond + coconut should work fine
Iris says
February 15, 2017 at 10:39 amThank you!! Looking forward to the YUM!
Terry Glaser says
February 15, 2017 at 7:18 amDo you have a substitute for the coconut oil in both layers? I don’t eat coconut.
Thank you!
Thalia
Richa says
February 15, 2017 at 3:18 pmVegan butter? or omit the oil and use more cashews, 1/4 cup more.
If you have cocoa butter, that would be a good sub
Terry says
February 16, 2017 at 9:46 amThank you for the coconut sub suggestions, Richa. I tried melted cocoa butter and it worked beautifully. The recipe is truly yummy. Thank you for your consistently excellent recipes!
Terry
Richa says
February 16, 2017 at 10:48 amAwesome!! i’ll add that note to the recipe for coconut oil sub
Laurie says
February 21, 2017 at 7:29 pm1/4 cup extra cashews per layer or total?
Richa says
February 22, 2017 at 10:53 am1/4 cup in the top layer. 2 tbsp bottom.
Leni says
February 15, 2017 at 12:24 pmHi Richa,
I am so grateful for your book and your blog. Already made ten recipes in less than two weeks. Each was very good and still delicious if I didn’t follow the recipe exactly.
Thanks for bringing delicious, vegan and gluten free food to the other end of the world, we live in NZ and veganism is not a big thing over here yet.
These look delicious, I’ll definitely make them soon for my husband. May I ask about the size of your blender? I have a Vitamix and am wondering if I should double the recipe. Making small amounts sadly doesn’t work well in it.
I don’t tolerate cashews well and had a few mishaps with sunflower seeds.
Once soaked and blended they turn green or black very quickly. Would you maybe know if there’s a way to avoid that? I’d love to make sunflower cheese to spread on bread but it never worked for me.
Looking forward to more delicious things, keep up the good work!
By the way, you’re right, so many comments about leaving ingredients out or calories, I admire your patience 😉
Richa says
February 15, 2017 at 3:08 pmI use nutribullet for smaller quantities and Blendtec for larger quantities. You can easily double this one.
How about pumpkin seeds instead? I havent tried sunflower seeds in a creamy form but have used pumpkin seeds and they work well.
Also, can you do coconut? then a combination of coconut meat from a young coconut and coconut cream will also work for both the layers. Other creamy nuts should also work.
Leni says
February 18, 2017 at 1:10 pmThanks Richa. I doubled the recipe and it turned out delicious. I took macadamias instead of cashews and put some frozen blueberries in between the layers. Next time, I’ll get some refined coconut oil or possibly cacao butter.
Leni says
March 9, 2017 at 7:42 pmMade it a second time today without doubling and it worked fine in the Vitamix. Thanks for your delicious recipes. Quite a surprise that I can suddenly produce great vegan and glutenfree food. Need to be careful with not eating too much as it tastes so good 🙂
Richa says
March 9, 2017 at 10:59 pm🙂
Danielle says
February 15, 2017 at 6:37 pmThese look amazing! Do you have any suggestions on how to make them oil-free?
Richa says
February 16, 2017 at 1:22 pmUse cocoa butter
Stephanie says
February 16, 2017 at 7:54 amWowza – these look amazing, and they don’t look too hard to make. YUM!
Karly says
February 16, 2017 at 9:22 amTiramisu fudge!? Dreams really do come true!! This looks absolutely amazing!
irina says
February 16, 2017 at 7:25 pmWhy do you use oat flour? What does it do for the recipe?
Richa says
February 16, 2017 at 8:26 pmYou can use more cashews instead. i just wanted a cake batter like texture for the bottom layer.
Thecla says
February 17, 2017 at 1:33 amYum! I love tiramisu! I’ll have to try this.. great post!
Anju says
February 17, 2017 at 9:14 amHi Richa,
It looks amazing. Can I use coconut flour instead of oat flour? what did you use to make oat flour? instant oats grinned will work?
Richa says
February 17, 2017 at 10:44 amI buy oat flour. Bob’s red mill and other brands have it available. I also make it by blending up old fashioned oats.
Richa says
February 17, 2017 at 10:45 amuse half the amount of coconut flour.
Anju says
February 17, 2017 at 11:13 amThanks for quick reply☺
Anju says
March 6, 2017 at 7:36 amHi Richa,
It came out so yummy. It had coconut taste as I used virgit coconut oil. I wasn’t sure if my kids will like coconut taste but they absolutely loved it. It is healthy alternative to tiramisu cake which we all loved.
Thanks for sharing this wonderful recipe.
Richa says
March 6, 2017 at 10:08 amAwesome!
Eileen says
February 17, 2017 at 3:40 pmYour recipes and photos are absolutely beautiful. I can’t thank you enough for the beauty you add to this world. I look forward to seeing your emails.
Richa says
February 18, 2017 at 6:54 pmThank you Eileen!
Sarah S. Snell says
February 18, 2017 at 3:56 amoh finally i got the Tiramisu recipe. Thanks for the recipe and it reminds me the taste once again. I will definitely try it tonight. Thanks again and keep up the good work!
Ellen Lederman says
February 18, 2017 at 1:42 pmThese are as wonderful as they look! (Not that mine look quite as pretty as the photos—sprinkled a smaller amount of cocoa on top and they were a little messy when I ate them since I let them thaw out too long to slice them). The taste is so satisfying—just need a small slice. Very easy to make. Who says tiramisu can’t be vegan and that ladyfingers must be used? This is perfection. My taste buds are doing the happy dance!
Richa says
February 18, 2017 at 6:54 pmI know right. i miss tiramisu some days and the nearby vegan bakery that had a good one closed. So these are perfectly satisfying. not too sweet as well.
Annie says
February 18, 2017 at 3:28 pmI 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.
Richa says
February 18, 2017 at 6:57 pmyay!
Rebekah says
February 22, 2017 at 5:20 pmI 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.
Richa says
February 27, 2017 at 2:28 pmNot sure They might get a bit too soggy
Carlton L. Barnes says
February 23, 2017 at 12:08 amThe 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!
Meaghan Rae says
February 23, 2017 at 10:43 pmWow these look so amazing! I think I may try these this weekend, if I can find the cashews that is.
Vegan Mexico says
February 28, 2017 at 6:48 amBrilliant resource for great vegan recipes, finding healthy and easy to follow recipes can be a challenge but your site is really helping me out.
jody says
March 1, 2017 at 8:04 pmHello, 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?
Richa says
March 1, 2017 at 9:22 pmyou can use it solid.
jody says
March 1, 2017 at 9:27 pmthank you. will try tonite. thanks for sharing the recipe.
Glenn CooksPlants says
March 4, 2017 at 9:58 pmFive 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.
Rosa B. says
March 11, 2017 at 4:58 pmWOW… 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????????????❤️
Diane says
March 12, 2017 at 2:11 pmI 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!
Richa says
March 12, 2017 at 2:52 pmThats 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.
Poornima says
March 14, 2017 at 1:16 pmThis 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…
Kylie says
March 18, 2017 at 8:04 amHi 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 🙂
Richa says
March 18, 2017 at 10:36 amyes use any other flour
Debbi says
April 7, 2017 at 6:58 pmHi 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?
Richa says
April 7, 2017 at 11:35 pmyou 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.
Abel Fuchslocher says
April 11, 2017 at 3:08 pmHello. I just did it, and worked excellent. I’m going to double the ingredients next time.
Thanks!
Aleena says
May 25, 2017 at 3:13 pmGreat 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!
Madlyn says
June 21, 2017 at 5:48 amWill these hold their shape when just being cooled and not frozen? Thanks!
Richa says
June 21, 2017 at 10:36 amThey 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.
Karli Colmer says
September 27, 2017 at 4:18 amThis is now my all time favourite treat! Absolutely divine! I would definitely recommend making this 🙂
DanielleinDC says
October 22, 2017 at 6:34 amThese 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!
Richa says
October 23, 2017 at 4:08 pmyes 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.
Mary says
November 20, 2017 at 6:59 amI 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
Richa says
November 20, 2017 at 10:31 amAwesome! story of my life too. I usually eat and go and take a dessert. 🙂
lina tayara says
January 1, 2018 at 9:20 pmwowwwww 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 !
Richa says
January 1, 2018 at 9:36 pmyay!! happy new year!
Jen says
January 23, 2018 at 6:58 pmThis 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!
Richa says
January 23, 2018 at 6:58 pmAwesome!!
Mary says
March 13, 2018 at 8:20 amExcited 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!
Richa says
March 13, 2018 at 9:44 amYes, 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
Sandra says
May 17, 2018 at 5:22 amRicha, 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
Richa says
May 17, 2018 at 10:14 amawesome!
Eve-Marie says
August 14, 2018 at 4:46 pmMade these for my book club yesterday- stunning to look at, and soooo delicious. Thanks Richa!
Richa says
August 14, 2018 at 5:53 pmawesome!!
Lea bishop says
October 21, 2018 at 2:03 pmCan I used coconut flower instead of oat flour?
Richa says
October 21, 2018 at 10:40 pmyou would need very little coconut flour, about a 1/4 of the amount
Avalon G Lustick says
December 19, 2018 at 5:25 pmI 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!
Richa says
December 19, 2018 at 6:58 pmyay!
Avalon G Lustick says
December 29, 2018 at 6:31 pmCould you bake the mascarpone part in the oven like in a brownie “cheesecake”?
Richa says
December 29, 2018 at 10:59 pmyes, you would need to make it a bit thicker with more cashews so that it sets.
Jane says
May 4, 2019 at 4:34 pmI 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
Richa says
May 4, 2019 at 9:00 pmThanks!