Hojicha Tiramisu

A creamy and cozy dessert made with hojicha instead of coffee, perfect for those who want a less intense, yet comforting treat.

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Prep Time 30

Total Time 6

Servings: 8 servings

Course: Dessert, No-Bake

Cuisine: Italian, Japanese, Vegan

Calories: 290

Ingredients Method Notes

Ingredients

For the hojicha soak

2 tbsp hojicha powder
1 cup warm water or warm oat milk Warm oat milk adds extra richness.
1 to 2 tbsp maple syrup or sugar Optional, depending on your sweet tooth.
1 tsp vanilla extract Optional but enhances flavor.

For the creamy layer

1 can full fat coconut milk, chilled overnight Use the thick cream only.
1 cup vegan cream cheese
1/3 to 1/2 cup powdered sugar To taste.
1 pinch salt Enhances flavor.

For layering and topping

1 pkg vegan ladyfingers or vegan vanilla cookies Ensure they can soak without falling apart.
to taste extra hojicha powder for dusting Or a mix of hojicha and cocoa.

Method

Preparation

Whisk hojicha powder with warm water (or warm oat milk) and add maple syrup if desired. Let cool.
Scoop the thick coconut cream from the chilled can into a bowl and whip until fluffy.
In a separate bowl, stir vegan cream cheese with powdered sugar and a pinch of salt, then fold in the whipped coconut cream.

Assembly

Quickly dip the cookies into the hojicha soak and layer them in a dish with the creamy filling. Repeat the layers.
Dust the top with hojicha powder, covering generously.

Chilling

Cover and refrigerate for at least 6 hours, preferably overnight, to let the flavors meld.

Notes

For best results, chill the bowl and whisk for 10 minutes if the coconut cream is difficult to whip. Adjust sweetness to your taste preference. Use a sifter for clean hojicha dusting.