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4.9 from 84 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 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 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

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 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

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

% 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.