Preheat the oven to 160C/325F.
Grease a 20cm/8inch Pie tin.
Place the pie crust dry ingredients into a blender and combine.
Add the wet ingredients and blend until combined and a dough ball forms.
Place the dough in the fridge for 20 minutes.
While the dough is chilling make the cookie dough filling.
Place the dates in a bowl and cover with the boiling water and allow to soften for at least 20 minutes.
Place the dates and maple syrup in a blender and mix until a purée forms.
Add the chickpeas and vanilla extract and purée until well combined and the chickpeas have broken down.
In a separate bowl sift the dry ingredients together.
Place the eggs in the bowl of a kitchen stand mixer and beat until frothy.
Add the puréed mixture and beat until combined.
Add in the sifted dry ingredients and beat until just combined.
Remove the pie crust dough from the fridge and press into the prepared tin, making sure the dough is pressed up the sides of the tin.
Pour the cookie dough filling into the crust and bake on the middle shelf of the oven for 27-30 minutes.
Remove from oven and serve warm with Whipped Coconut Cream.