Preheat oven to 375 degrees. Boil the water. Add teff, dried apricots and sea salt. Simmer for 20 minutes until the water is absorbed. Pour and spread cooked teff and apricots evenly in a casserole dish. Blend the tofu, tahini, grain coffee, vanilla, sugar, molasses and honey in a food processor. Pour the filling on top of the crust. Bake 10 minutes, or until top is slightly brown.