Vegan Tiramisu Fudge Bars

Name: Vegan Tiramisu Fudge Bars
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving
Ingredients: 2/3 cup soaked raw cashews; 1/2 cup water; 3/4 tsp vinegar; 1 tsp or more lemon juice; 1/4 tsp salt; 3 tbsp or more sugar or other sweetener *; 3 tbsp coconut oil; 2 drops of vanilla extract; a drop of almond extract; 3 tbsp cocoa powder; 1/4 cup oat flour; 1/4 cup soaked cashews; 2 tbsp coconut oil; 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; a drop of almond extract; optional: add a tsp or more liquor like rum or kahlua

User Reviews

4.9

84 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6
Calories
285 kcal
Course
Dessert
Cuisine
Vegan, gluten-free

Vegan Tiramisu Fudge Bars

Danielle Hudson

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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. 9 by 5 loaf pan

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Ingredients

Servings

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

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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. .

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 Information

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Serving 1g Calories 285kcal (14%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 21g (32%) Saturated Fat 2g (10%) Sodium 199mg (8%) Potassium 189mg (5%) Fiber 1g (4%) Sugar 13g (26%) Vitamin C 0.3mg (0%) Calcium 13mg (1%) Iron 1.9mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 285 kcal

% Daily Value*

Serving	1g
Calories	285kcal	14%
Carbohydrates	22g	7%
Protein	4g	8%
Fat	21g	32%
Saturated Fat	2g	10%
Sodium	199mg	8%
Potassium	189mg	4%
Fiber	1g	4%
Sugar	13g	26%
Vitamin C	0.3mg	0%
Calcium	13mg	1%
Iron	1.9mg	11%