In a food processor put all the ingredients for the crust and pulse until a grainy dough is obtained.
Transfer the crust to a removable pie pan of about 9 in and press evenly in the bottom and sides, set aside.
Melt the chocolate in the microwave for about 1 minute 30, 30 seconds at a time and mix well.
Put all the ingredients for the filling in a blender; coconut milk, hazelnut spread, maple syrup, vanilla and melted chocolate and mix until creamy.
Transfer to crust and refrigerate at least 4 hours.
Top with hazelnuts and cookie dough. Keep refrigerated 5 days or in the freezer pre-sliced