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. .
Crys says
September 21, 2020 at 6:54 amActually quite simple and store well and dang delicious!!
Vegan Richa Support says
September 21, 2020 at 7:49 pmPerfect combo!
Hannah says
November 25, 2020 at 2:22 pmThese look incredible! Definitely going to try making them this weekend.
Do you think all purpose flour would work in place of oat flour?
Richa says
November 25, 2020 at 11:26 pmYes
Justen says
September 21, 2020 at 10:31 amHow are yours swirled if you’re evening it out before freezing the layers?
Richa says
September 21, 2020 at 11:16 amThe mixture is pretty liquid so it displaces when you pour creating Swirls
Justen says
September 21, 2020 at 11:27 amI see. Thanks! Going to give it a try
Ali says
September 21, 2020 at 1:03 pmDo u store it in the fridge or freezer, good up to how many days? Thanks
Vegan Richa Support says
September 22, 2020 at 11:54 amup to 2 days in the fridge, freezer for longer up to 1 month
Laura says
December 10, 2020 at 3:35 pmCan you use Cashew Butter in place if soaked cashews & water?
Richa says
December 10, 2020 at 3:46 pmIt won’t taste the same
Laura says
December 10, 2020 at 3:48 pmThank you for the quick reply! I have the cashews soaking now ☺️
Paraskevi says
January 24, 2021 at 12:49 amVery nice recipe
Vegan Richa Support says
January 25, 2021 at 12:24 pmthank you kindly