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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
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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 fudgyAlmond Butter Chocolate Bars, Chickpea flour chocolate Chip cookies, and a prettyPeanut 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.
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4.89 from 27 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 Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: Gluten-free, Vegan
Servings: 6
Calories: 285kcal
Author: Vegan Richa
Ingredients
Vegan Mascarpone cream filling:
- ⅔ cup (86 g) soaked raw cashews soaked for atleast 15 mins then drained
- ½ cup (125 ml) water
- ¾ tsp (0.75 tsp) vinegar acv or white
- 1 tsp or more lemon juice
- ¼ 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
- ¼ cup (30 g) oat flour certified glutenfree if needed
- ¼ cup (32.25 g) soaked cashews soaked for atleast 15 mins then drained
- 2 tbsp coconut oil preferably refined
- ½ cup (125 ml) water
- 3 tbsp or more sugar or other sweetener *
- ¼ tsp (0.25 tsp) salt
- ½ 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. .
Video
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
Nutrition Facts
Vegan Tiramisu Fudge Bars
Amount Per Serving (1 g)
Calories 285Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 199mg9%
Potassium 189mg5%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 13g14%
Protein 4g8%
Vitamin C 0.3mg0%
Calcium 13mg1%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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Reader Interactions
Comments
Urja
Self life and how to store them?
Reply
Richa
Freeze them for upto 2 months. In the fridge they’ll last 5 days.
Reply
Swati
Hi ! Can I freeze these in small individual cups and serve them as is for after dinner dessert? Does consistency need to be changed? I have made them as fudge bars before and LOVED them.
Reply
Vegan Richa Support
I don’t see why not
Reply
Richa
Yes you can put them in cups. Chill and serve
Reply
Deepa
I tried this and loved it. The flavours and textures were amazing and i love that it keeps for ages in the freezer. It makes a good side for desserts. I served it with cake and it went down well. I couldn’t get the swirls like you have in the pictures though. I will definitely be making this again.Reply
Vegan Richa Support
it takes a little bit of practice
Reply
S. Rose
I just tried these and OMG! I am in love!! While making them, I tasted the mascarpone layer after blending and I was surprised how much it tasted like cheesecake. I froze them and I’ll be keeping them in the fridge for the weekend. I’ll freeze whatever I don’t eat. I’m very impressed with these tiramisu fudge bars. I sweetened mine with agave so I took out that amount of water from the recipe. They are perfect! My first bite was like heaven. Thank you!Reply
Vegan Richa Support
if they make it to the freezer!
Reply
Sarah
I froze my bars overnight, then put them in the fridge. The bars got very soft. Any idea what may have happened. I melted the coconut oil
Reply
Richa
There might have been more liquid in the mix. Just keep them frozen and put in the fridge only 15-20 mins before serving
Reply
Hoa do
It is delicious. I really love it. Taste like ice cream.Reply
Vegan Richa Support
Excellent
Reply
Meera
HeavenlyReply
Vegan Richa Support
thank you
Reply
Laura
I can probably do this using traditional lady fingers dipped in espresso, instead of the chocolate fudge part? Then the mascarpone on top and layer?
Reply
Vegan Richa Support
sure – it wll just be a diff texture
Reply
Paraskevi
Very nice recipeReply
Vegan Richa Support
thank you kindly
Reply
Laura
Can you use Cashew Butter in place if soaked cashews & water?
Reply
Richa
It won’t taste the same
Reply
Laura
Thank you for the quick reply! I have the cashews soaking now ☺️
Reply
Ali
Do u store it in the fridge or freezer, good up to how many days? Thanks
Reply
Vegan Richa Support
up to 2 days in the fridge, freezer for longer up to 1 month
Reply
Justen
How are yours swirled if you’re evening it out before freezing the layers?
Reply
Richa
The mixture is pretty liquid so it displaces when you pour creating Swirls
Reply
Justen
I see. Thanks! Going to give it a try
Reply
Crys
Actually quite simple and store well and dang delicious!!Reply
Vegan Richa Support
Perfect combo!
Reply
Hannah
These look incredible! Definitely going to try making them this weekend.
Do you think all purpose flour would work in place of oat flour?Reply
Richa
Yes
Reply
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