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 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 oats into flour, then add the chickpeas, dates, nondairy milk, and vanilla extract until smooth.
Pour the filling out into a bowl and set it in the fridge to cool for 15 minutes - it may warm up a bit from blending - then mix in the chocolate chips.
After the crust is done baking, set it aside to cool for at least 30 minutes.
When the crust is cool, pour in the filling and spread it out evenly over the crust.
Chill the pie in the fridge for at least 2 hours before slicing. The crust is delicate, so be sure to cut all the way through it and use a fork or small spatula to gently help it pull away from the side of the pan. A bit may stick, the first slice is always the most tricky to get out, so just do your best and the rest will be easier!
