Preheat the oven to 350 degrees.
To make the crust, mix the almond flour, oat flour, and date sugar 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 dough.
Use your hands or the bottom of a measuring cup to press out the crust dough into your pan and up along the sides (I used 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 using a fork - 8-10 times should be fine. This helps keep the bottom from puffing up when you bake it.
Bake the crust for 20 minutes, then set it aside to cool completely.
To make the filling, add the tofu, cocoa powder, and date sugar to the food processor and blend until totally smooth and creamy.
Pour the filling into the cooled crust and set the pie in the refrigerator to chill for at least 8 hours, or overnight, before cutting to serve.
Optional: before serving, melt a chocolate bar or chocolate chips to drizzle over the pie.
