Vegan Tiramisu Fudge Bars

Name: Vegan Tiramisu Fudge Bars
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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); 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

Published: Feb 14, 2017 · Modified: Jan 2, 2019 by Richa 132 Comments

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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

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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.

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4.89 from 26 votes

Vegan Tiramisu Fudge Bars

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. 9 by 5 loaf pan

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Dessert

Cuisine: Gluten-free, Vegan

Servings: 6

Calories: 285kcal

Author: Vegan Richa

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. .

Video

Notes

*If using liquid sweetener, reduce water by the amount of sweetener used.

To sub cashews, use other nuts such as macadamia, or use coconut cream, or use silken tofu and no water. I havent tried these variations with this recipe, but they work in similar applications.

To sub coconut oil: Use melted cocoa butter or more cashews

Nutritional values based on one serving

Nutrition

Nutrition Facts

Vegan Tiramisu Fudge Bars

Amount Per Serving (1 g)

Calories 285 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 2g13%

Sodium 199mg9%

Potassium 189mg5%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin C 0.3mg0%

Calcium 13mg1%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Tiramisu Fudge Bars

Ingredients

Vegan Mascarpone cream filling:

Coffee Cocoa Layer

Instructions

Video

Notes

Nutrition

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