Place the almonds in the bowl of a food processor and pulse until they are in small pieces. Add the sunflower seeds and pulse a few more times. Then, add the oats, dates, and cocoa. Continue grinding until the mixture is very finely ground and well-mixed. Squeeze some of the mixture between your fingers. If it crumbles, add one tablespoon (15 ml) of water. Grind again to homogenize. Test the consistency of the mixture again, adding up to one more tablespoon (15 ml) of water if it is still crumbling.
Oil an 8-inch (20 cm) pie pan. Pour in the oat mixture and press it down firmly on the bottom of the pie pan, molding the walls up to ¼ inch (0.5 cm) from the rim. The crust will be thin. Set aside. Clean the food processor bowl.
Chocolate topping
Place the chocolate in a small bowl and microwave for 60 to 90 seconds, stirring every 30 seconds.
Place the tofu in a cloth and press firmly above the sink to remove the excess liquid. Do not completely drain the tofu, but squeeze out some of the liquid. Place the tofu in the bowl of a food processor.
Add the remaining filling ingredients to the food processor bowl and pour the melted chocolate over the top. Grind until the mixture is smooth and homogeneous. Pour the mixture into the crust and level it with a spatula.
Refrigerate for at least four hours before serving. Decorate with small chickens and chocolate eggs.
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