Preheat the oven to 350 degrees.
To make the crust, mix the almond flour, oat flour, and stevia in a large bowl.
Add the flax eggs and use your hands to press and knead the crust together, until everything is thoroughly combined into a thick dough.
Use your hands or the bottom of a measuring cup to press out the crust dough into your pan and along the sides (I use a glass pie pan - if you're worried about the crust sticking, be sure to spray it for easy removal after baking, as the crust is rather delicate). This will take a few minutes, just be patient and get everything as even as possible!
Poke holes in the bottom of the crust with a fork - 8-10 times should be fine. This helps keep the bottom from puffing up when baking.
Bake the crust for 20 minutes while you prepare the filling.
To make the filling, blend the chickpeas and nondairy milk until smooth.
In a large bowl, mix the blended chickpeas, date paste, oat flour, cocoa powder, and chocolate chips into a thick batter.
Pour the filling into the crust (carefully, the pan will be hot from baking) and bake for 30 minutes.
Let the pie cool for at least 30 minutes before slicing, and top with more chocolate if desired.
Store leftovers in the refrigerator.
