Ingredients

The following ingredients have 4 Servings
  • 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)
  • 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

Instruction

  • 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. .