- Combine all ingredients, including the coffee, in a small saucepan and heat. The groats and flour should be completely softened in the coffee. Remove from heat and let soak for a while with the lid closed.
- Meanwhile, prepare the crunch: Heat water with coconut blossom sugar in a non-stick pan. Once hot, add the sesame seeds. Stir continuously until they are completely coated, sticky, and crunchy.
- Then, combine all the remaining ingredients (tahini and tonka bean) along with the soaked groats in a blender. Blend at high speed until smooth. Add as little liquid as possible, but it should still blend well. Add water if necessary. The goal is to achieve the thickest possible mixture.
- Combine both in a bowl and let set for a moment (a thick layer will form on top). Or eat right away. Top with maple syrup.
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