Step 1
In a food processor put all the ingredients for the crust and pulse until a grainy dough is obtained.
Step 2
Transfer the crust to a removable pie pan of about 9 in and press evenly in the bottom and sides, set aside.
Step 3
Melt the chocolate in the microwave for about 1 minute 30, 30 seconds at a time and mix well.
Step 4
Put all the ingredients for the filling in a blender; coconut milk, hazelnut spread, maple syrup, vanilla and melted chocolate and mix until creamy.
Step 5
Transfer to crust and refrigerate at least 4 hours.
Step 6
Top with hazelnuts and cookie dough. Keep refrigerated 5 days or in the freezer pre-sliced
