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Tofu Fudge Mocha Bars

These Tofu Fudge Mocha Bars offer a rich, decadent dessert with a surprising secret ingredient: silken tofu. Combining deep chocolate and coffee flavors, these vegan bars are simple to prepare and yield a delightfully fudgy texture, perfect for sharing or enjoying as a guilt-free treat.
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Total Time 15 minutes
Servings: 24 people
Course: lunch/dinner
Cuisine: asian
Calories: 3103.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 12 ounce package silken tofu, undrained
  • 2 tablespoons safflower oil
  • 1 pinch 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

Equipment

  • 1 Blender or Food Processor For blending the silken tofu until smooth.
  • 1 Large Mixing Bowl
  • 1 Rubber Spatula or Whisk For mixing ingredients without overworking the batter.
  • 1 Baking Pan A 9x13 inch pan is ideal for bars.
  • 1 Parchment Paper To line the baking pan for easy removal.

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a blender or food processor, combine the undrained silken tofu, safflower oil, and vanilla extract. Blend until completely smooth and creamy.
  3. In a large mixing bowl, whisk together the turbinado sugar, cocoa powder, instant decaffeinated coffee powder, salt, and whole wheat flour.
  4. Pour the wet tofu mixture into the dry ingredients.
  5. Using a rubber spatula, mix until the ingredients are just combined and no streaks of flour remain. Be careful not to overmix.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The center should still be slightly soft.
  8. Remove the pan from the oven and let the bars cool completely on a wire rack.
  9. Once completely cooled, use the parchment paper overhang to lift the bars out of the pan.
  10. Cut into 24 squares and serve.

Notes

Ensure the silken tofu is thoroughly blended to achieve a smooth, creamy texture, free of any grittiness; this is key to a truly 'fudge-like' bar. Do not overmix the batter once the flour is added; mix just until combined to prevent tough bars. For an intensified mocha flavor, consider adding a touch of espresso powder to the dry ingredients. Bake until the edges are set but the center still appears slightly soft. Overbaking will result in dry bars rather than fudgy ones. Allow the bars to cool completely in the pan before attempting to cut them; chilling them can also help achieve cleaner cuts. A sprinkle of flaky sea salt on top before baking can elevate the flavor profile.