Place the figs in a food processor and pulse until the figs are broken down into small bits
Add the nuts and cocoa powder. Pulse this reaches the consistency of course sand. Also, you should be able to grab a pinch and to press it together and it stays put. If not, pulse for a bit longer.
Spray your pie plate with cooking spray and pour the pecan crust into the bottom and press firmly against the edges of the pan, up across the edges too. Set aside.
For the chocolate pie filling:
Wash out the food processor bowl and add the silken tofu. Process in short bursts. Use a rubber spatula to wipe down the sides of the bowl and process again. Repeat until smooth.
Place the chocolate chips in a microwave-safe bowl. Pour the vegan creamer over the chips. Heat for one minute, then cover with a plate and allow it to sit for several minutes to allow the chocolate chips to melt. If they're not all entirely melted, it's ok, because they should at least be softened. Stir this together until the chocolate sauce is combined.
Pour the chocolate sauce in with the whipped tofu and process in short bursts until mostly combined. Use a rubber spatula to wipe down the bowl and process again. Repeat until the filling is rich and creamy.
Pour the chocolate cream filling into the pie crust, distributing equally. Refrigerate for an hour (or longer) before serving.
If you don't have vegan creamer, you can substitute canned coconut milk or you can use plant-based milk.For alternative crusts, you can try this vegan pie crust.