Preheat oven to 350. Line a 7" springform pan with parchment.
Whisk together dry ingredients in a mixing bowl (flour, salt and stevia, if using).
In a small bowl bowl, stir together flax and water, and set aside to thicken. Pour flax mixture and melted coconut oil over dry ingredients and mix well.
Press dough firmly into pan. Prick crust all over with a fork.
Bake for aprox. 15 min until firm and lightly golden. Set aside to cool.
To make the filling:
Place roasted hazelnuts in food processor and blend until liquefied (see notes)
Scrape down sides and add melted chocolate and salt. Blend smooth.
Scoop out solid coconut cream into a mixing bowl. Add vanilla, 1 Tbs coconut water (leftover from the can) plus a pinch of stevia (or 1 Tbs maple syrup)
Whip cream with a hand mixer for 30-60 seconds until light and fluffy.
Gently fold in chocolate hazelnut mixture (reserving a few Tbs to swirl on top, if you like) Taste and add a little more sweetener if needed.
Pour filling over crust. Scoop on remaining nutella & swirl.
Freeze for 1-2 hours until set. Garnish with whipped coconut cream (see notes) and chopped hazelnuts.
What I used:Small springform panCuisinart Food ProcessorFor the hazelnuts: Place hazelnuts on a rimmed cookie sheet and roast about 8 minutes at 350 (until fragrant). Allow to cool. Place in a clean towel and rub together to remove skins for a smoother hazelnut butter.To make Coconut Whipped Cream: