Place the almonds in the bowl of a food processor and grind into small pieces. Add the sunflower and pulse a few more shots. Add the oats, dates and cocoa and continue to grind until it is reduced to very small pieces and mixed well. Squeeze some of the mixture between the fingers and if it crumbles, add 15 ml (1 tablespoon) of water. Grind again to homogenize. Re-test the consistency of the mixture and add up to 15 ml (1 tablespoon) more water if it is still crumbling.
Oil an 8-inch (20 cm) pie pan. Pour in the oat mixture and press down well on the bottom of the pie pan. mould walls up to ½ cm (¼ inch) from the rim. The crust will be thin. Set aside. Clean the food processor bowl culinary.
Chocolate topping
Put the chocolate in a small bowl and melt in the microwave for approximately 60 to 90 seconds, mixing the chocolat every 30 seconds.
Put the tofu in a cloth and press firmly (above the sink) to remove excess liquid. Do not remove all the liquid, but squeeze out the excess. Place in the food processor bowl.
Add the remaining filling ingredients in the food processor and pour the chocolate over the top. Grind until a smooth and homogeneous preparation is formed. Pour into the crust and level with the help of with a spatula.
Refrigerate at least 4 hours before serving. Decorate with small chickens and chocolate eggs.
