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Vegan Tiramisu Fudge Bars
4.9 from 84 votes

Vegan Tiramisu Fudge Bars

These Vegan Tiramisu Fudge Bars layer a smooth, creamy mascarpone-style filling made from soaked cashews with a coffee and cocoa rich base, creating a frozen dessert with balanced sweetness and a subtle tang. The bars combine coffee, cocoa, and vanilla flavors with a soft, fudge-like texture that can be sliced into bite-sized pieces and served chilled.

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

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

    Cup of Yum
  1. 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,
  2. Taste and adjust the sweet and tang and mix. Transfer to a bowl.
  3. 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.
  4. Line a loaf pan with parchment. Pour the coffee cocoa mixture in and even it out. Freeze for 20 to 30 mins.
  5. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 285

% 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.