Vegan Tiramisu Fudge Bars
User Reviews
4.9
-
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
Description
The recipe for Vegan Tiramisu Fudge Bars starts by blending soaked cashews with water, vinegar, lemon juice, sugar, coconut oil, and extracts to yield a mascarpone-like vegan cream cheese filling. Separately, a coffee cocoa layer is blended from cocoa powder, oat flour, soaked cashews, coconut oil, water, sugar, salt, instant coffee, and optional almond extract and liquor additions. This layer is poured into a parchment-lined pan and frozen until firm. The mascarpone mixture is then spread on top and the bars are frozen further to set fully.
When ready to serve, the bars are thawed slightly to achieve a soft yet firm texture suitable for slicing or spooning. The combination delivers a mild sweetness with coffee and chocolate notes reminiscent of traditional tiramisu, but in a vegan format.
Variations include substituting cashews with other nuts or using coconut cream or silken tofu. Coconut oil can be replaced with melted cocoa butter or more cashews. Adjustments to sweetener type and amount are possible to fit dietary preferences.
Ingredients
Vegan Mascarpone cream filling:
- 2/3 cup cashews soaked for atleast 15 mins then drained, soaked, raw
- 1/2 cup water
- 3/4 tsp vinegar acv or white
- 1 tsp lemon juice or more
- 1/4 tsp salt
- 3 tbsp sugar or more; or other sweetener
- 3 tbsp coconut oil preferably refined for neutral taste
- 2 vanilla extract drops
- almond extract optional, a drop of
Coffee Cocoa Layer
- 3 tbsp cocoa powder 2 tbsp for less bitter
- 1/4 cup oat flour certified glutenfree if needed
- 1/4 cup cashews soaked for atleast 15 mins then drained, soaked
- 2 tbsp coconut oil preferably refined
- 1/2 cup water
- 3 tbsp sugar or more; or other sweetener
- 1/4 tsp salt
- 1/2 tsp instant coffee use less water if using brewed coffee, or 2 tbsp or more brewed
- almond extract a drop of
- 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. .
Notes
- If using liquid sweeteners, reduce added water accordingly.
- Cashews can be substituted with macadamia nuts, coconut cream, or silken tofu though those variations are untested for this recipe.
- Coconut oil may be replaced with melted cocoa butter or increased cashew quantity.
- The recipe serves as a mildly sweet frozen dessert that softens slightly at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
