Start by preparing your hojicha concentrate. Whisk 2 tbsp hojicha powder with ⅓ cup filtered hot, but not boiling water with a bamboo whisk until smooth. Alternatively, you can brew 2-3 tbsp of dry hojicha tea leaves but I find that the powder breeds a stronger concentrated flavour.

In your baking dish, add a layer of cookies to cover the base. Then, using a pastry brush, brush on the hojicha mixture until each cookie is soaked.

Next, whip up your cream cheese filling by whisking cream cheese, maple syrup, coconut milk, vanilla and salt until smooth. Adjust sweetness to taste if needed.

Using a spatula, spread a layer of the cream cheese filling on top of the cookie base layer.

Repeat with another layer of soaked cookies, and another layer of cream filling.

Cover and let sit in the fridge for about 3 hours or overnight.

When ready to serve, mix cocoa powder and 1 tbsp hojicha powder in a metal sieve and dust over the top of your tiramisu! Slice and serve.