Indulge in the decadence of these Vegan Tofu Mocha Fudge Bars, a treat that balances rich chocolate flavor with a bold mocha twist, while staying surprisingly wholesome. These bars swap out traditional ingredients for silken tofu and unrefined turbinado sugar, resulting in a luscious, moist texture that’s completely dairy-free and vegan. With the subtle bitterness from cocoa and a gentle caffeine kick from decaf coffee powder, you’ll savor every chewy bite. Perfect for satisfying your chocolate cravings, these bars are a smart choice for dessert lovers seeking a more mindful indulgence.
Easy to whip up and even easier to enjoy, these bars are wonderfully rich and keep their moisture well for several days after baking, making them ideal for meal prep or sharing. Slice them with a wet knife for clean edges and enjoy with your favorite cup of coffee or tea. Whether you’re serving them at a gathering, packing them for a lunchbox treat, or indulging in a midnight snack, these bars deliver all the sumptuousness of fudge torte in a guilt-free, plant-based package.
Vegan Tofu Mocha Fudge Bars
Print RecipeIngredients
- 1 (12 ounce) package silken tofu, undrained
- 2 tablespoons safflower oil
- A pinch of salt
- 2 1/3 cups turbinado sugar
- 1 cup cocoa powder
- 1/3 cup instant decaffeinated coffee powder
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
Instructions
Preheat your oven to 325°F (165°C) and lightly grease a 9x13 inch baking pan.
In a large bowl, use an electric mixer to blend the silken tofu until it’s completely smooth.
Add the safflower oil, salt, turbinado sugar, cocoa powder, instant coffee, and vanilla extract to the tofu. Continue to blend until the mixture is well combined and the sugar has mostly dissolved.
Remove the bowl from the mixer and gently whisk in the whole wheat flour by hand, just until incorporated.
Spread the thick batter evenly into your prepared pan.
Bake for 25 to 30 minutes, until the edges start to pull away and the top looks glossy with a slightly underdone appearance.
Allow to cool completely in the pan. Once cooled, use a clean, wet knife to slice into bars.
Notes
Tips:
These bars taste even better the next day, as the flavors intensify. For easiest slicing, chill the bars and wipe the knife between cuts. Store in an airtight container at room temperature for up to five days, or freeze for longer keeping.