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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.
Do you have a substitute for the coconut oil in both layers? I don’t eat coconut.
Thank you!
Thalia
Vegan butter? or omit the oil and use more cashews, 1/4 cup more.
If you have cocoa butter, that would be a good sub
Thank 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
Awesome!! i’ll add that note to the recipe for coconut oil sub
1/4 cup extra cashews per layer or total?
1/4 cup in the top layer. 2 tbsp bottom.
Do you think almond flour or a combo of almond & coconut flour would work as a sub for the oat flour?
yes, almond + coconut should work fine
Thank you!! Looking forward to the YUM!
These bars look so creamy and deluxe!
These look so good Richa!
Thanks Mia!
Hi there — how long would these be able to sit at room temperature? Would they melt? They look amazing, thank you!
20 odd mins depending on the ambient temp. The coconut oil will hold them for a bit in cooler temps.
If 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!
the 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.
This 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.
Thanks Ellen. Long time! I missed you ๐
Hey, 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!
I am literally drooling looking at this.
Richa, you are killing me with these desserts! I’ll have to make this soon!!
Let me know how it turns out!
oh 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!
This looks yummy! Question: in the mascarpone, there is 1 tsp lemon. Is that lemon juice or lemon zest? Thanks!
juice. updating now
Thanks! I’ll be making this pronto!!