Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray

Make the crust. In a large mixing bowl, combine the oat flour and sugar and stir. In a separate small bowl, whisk together the egg and avocado oil until creamy.

Pour the egg mixture into the bowl with the flour mixture and stir until combined and a dough is formed.

Use your hands to gather the dough into a ball. Place the ball of dough between two sheets of parchment paper. Using a rolling pin, roll it out to 1/8 to ¼-inch thick. Flip the flattened dough across the pie plate, using your fingers to press onto the bottom, fix any cracks and seal around the edges.

Prebake the crust for about 10 to 15 minutes. Remove from the oven once baked and set aside.

Make the pie filling. Combine the chocolate chips and butter in a large microwavable-safe bowl. Heat for one-minute and stir until melted. If needed to further melt, continue to heat in 20 second intervals, stirring between each until creamy.

Whisk the sugar into the melted chocolate mixture. Then whisk in the eggs one at a time until fully combined.

Add in the yogurt, vanilla extract, and sea salt. Use a hand beater until the ingredients are fully incorporated. If you don’t have one, you can continue to stir by hand. Beat in the cacao powder and arrowroot starch until just combined. Transfer the mixture into the pie plate over the pre-baked crust. Use a spatula to evenly spread the filling mixture across the crust and to the sides. Bake for 30 minutes until a toothpick inserted comes out clean. The edges should be slightly firm to the touch with the center more “jiggly” (it will continue to firm as it cools). Allow the pie to completely cool at room temperature for at least an hour. For best results, transfer the pie to the refrigerator for 2-4 hours to further set.