The sweet apricots in the crust are a lovely contrast to the mocha filling in this vegan, gluten-free pie.

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  1. Preheat oven to 375°F.
  2. For the crust, combine the grain, dried fruit, boiling water and salt in a medium saucepan. Cook on low heat for 20 minutes, stirring frequently.
  3. Pour cooked teff mixture into a casserole dish or large pie pan and spread out evenly.
  4. For the filling, blend remaining ingredients, tofu through vanilla, in a food processor.
  5. Pour filling into prepared crust.
  6. Bake 10 minutes or until the top is slightly darker brown. Let cool and serve.



  • 2/3 cup Maskal Teff grain
  • 1 cup dried apricots or other dried fruits
  • 2 cups of boiling water
  • pinch of sea salt


  • 1 pound of tofu
  • 1/2-2/3 cups of rice syrup or 1/2 cup of maple syrup
  • 1/4 cup tahini
  • 1/3 cup grain coffee (eg. Pero)
  • 1 tsp vanilla

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