High Protein Vegan GF Tiramisu Bars

Ingredients Mascarpone cream filling:

• 2/3 cup soaked raw cashews soaked for at least 15 - 30 mins then drain the water and let dry
• 1/2 cup water
• 3/4 tsp vinegar acv or white vinegar
• 1 tsp or more lemon juice
• 1/4 tsp salt
• 3 tbsp of Maple Syrup or Agave
• 3 tbsp coconut oil preferably refined for neutral taste
• 2 drops of vanilla extract
• a drop of almond extract optional

Ingredients 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 off Maple Syrup or Agave
• 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

Instructions

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.

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