Vegan Richa

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Vegan Tiramisu Fudge Bars

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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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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 | VeganRicha.com

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

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 | VeganRicha.com

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. 

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 | VeganRicha.com

Slice and serve. 

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 | VeganRicha.com

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4.86 from 21 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.


⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Comments

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  4. 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.

    Reply

      • 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!

        Reply

  5. 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!

    Reply

    • 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.

      Reply

  6. Hi there — how long would these be able to sit at room temperature? Would they melt? They look amazing, thank you!

    Reply

  11. 5 stars
    Hi 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 😉

    Reply

    • I 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.

      Reply

      • Thanks 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.

        Reply

      • Made 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 🙂

        Reply

  17. Hi 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?

    Reply

  18. Your 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.

    Reply

  20. These 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!

    Reply

    • I 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.

      Reply

  21. 5 stars
    I 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.

    Reply

  22. I 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.

    Reply

  26. Hello, 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?

    Reply

  27. 5 stars
    Five 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.

    Reply

  28. 5 stars
    WOW… 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????????????❤️

    Reply

  29. I 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!

    Reply

    • Thats 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.

      Reply

  30. This 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…

    Reply

  31. Hi 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 🙂

    Reply

  32. Hi 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?

    Reply

    • you 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.

      Reply

  33. 4 stars
    Hello. I just did it, and worked excellent. I’m going to double the ingredients next time.
    Thanks!

    Reply

  34. 5 stars
    Great 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!

    Reply

    • They 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.

      Reply

  37. These 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!

    Reply

    • yes 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.

      Reply

  38. 5 stars
    I 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

    Reply

  39. 5 stars
    wowwwww 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 !

    Reply

  40. 5 stars
    This 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!

    Reply

  41. Excited 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!

    Reply

    • Yes, 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

      Reply

  42. Richa, 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

    Reply

  45. 5 stars
    I 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!

    Reply

  46. I 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

    Reply

  48. 4 stars
    Creamy delicious! ill just put no almond extract in the cacao part and more coffee for my taste but wow!

    Reply

  50. 5 stars
    hey！i tried it , replace all the coconut oil with cocoa butter though, it is wonderful!!!!!!
    My boyfriend said it will be better if i use more rum here

    Reply
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