Name: Vegan Tiramisu Fudge Bars
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 0.67 cup soaked raw cashews (soaked for atleast 15 mins then drained); 0.5 cup water; 0.75 tsp vinegar (acv or white); 1 tsp lemon juice (or more); 0.25 tsp salt; 3 tbsp sugar (or more, or other sweetener *); 3 tbsp coconut oil (preferably refined for neutral taste); 2 drops vanilla extract; 1 drop almond extract (optional); 3 tbsp cocoa powder (2 tbsp for less bitter); 0.25 cup oat flour (certified gluten-free if needed); 0.25 cup soaked cashews (soaked for atleast 15 mins then drained); 2 tbsp coconut oil (preferably refined); 0.5 cup water; 3 tbsp sugar (or more, or other sweetener *); 0.25 tsp salt; 0.5 tsp instant coffee (or 2 tbsp or more brewed (use less water if using brewed coffee)); 1 drop almond extract; null null rum (optional: add a tsp or more liquor like rum or kahlua)

Instructions

Show units in method

1

Blend the soaked raw cashews (0.67 cup), water (0.5 cup), vinegar (0.75 tsp), lemon juice (1 tsp), salt (0.25 tsp), sugar (3 tbsp), coconut oil (3 tbsp), vanilla extract (2 drops), and almond extract (1 drop) until smooth and silky (blend for 1 minute, rest for 2 minutes, then blend again).
2

Taste and adjust the sweet and tang. Transfer to a bowl.
3

In the same blender, blend the cocoa powder (3 tbsp), oat flour (0.25 cup), soaked cashews (0.25 cup), coconut oil (2 tbsp), water (0.5 cup), sugar (3 tbsp), salt (0.25 tsp), instant coffee (0.5 tsp), and almond extract (1 drop) until smooth (blend for 1 minute, rest for 2 minutes, then blend again). Adjust sweetness and flavor if needed.
4

Line a [loaf pan] with parchment. Pour the [coffee cocoa mixture] in and even it out. Freeze for mins (20).
5

Pour the [mascarpone mixture] on top and even it out. Sprinkle shaved [chocolate] or [cocoa powder] on top and freeze for hours (2) or longer. Then slice and store. Serve after thawing for mins (5).