Vegan Tiramisu Fudge Bars

[nverland]

Vegan Tiramisu Fudge Bars
Prep time 15 mins Cook time 15 mins Total time 30 mins Serves: 6

Ingredients
Vegan Mascarpone cream filling:

⅔ cup soaked raw cashews, soaked for at least 15 mins then drained
½ cup water
¾ tsp vinegar (acv or white)
1 tsp or more lemon juice
¼ 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
¼ cup oat flour (certified gluten free if needed)
¼ cup soaked cashews, soaked for at least 15 mins then drained
2 Tbsp coconut oil, preferably refined
½ cup water
3 Tbsp or more sugar or other sweetener *
¼ tsp salt
½ 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. 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 into bite size pieces and store. Serve after thawing for 5 mins.

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.