In a bowl, add your hazelnut flour, unsweetened cocoa powder, powdered monkfruit/erythritol sweetener & salt.
Add your ¼ cup of melted butter and 1- ½ T water & stir until dough forms.
Press dough into the bottom of a greased 9-inch pie pan, making sure to go up the sides.
Make the edges straight along the sides of your pan.
Prep Pudding Mix along with 1 ⅓ C of cold cream.
Beat until mixture starts to become thick. Do not go past the point where the mixture is no longer smooth & gets very thick.
Spread pudding evenly over the chocolate hazelnut crust.
In another bowl, beat the rest of the whipped cream (~140ml, or just over half a cup) until it starts to thicken slightly.
Add your vanilla extract & powdered monkfruit/erythritol & beat again until soft peaks can be formed.
Spread your whipped cream layer over the pudding layer & smooth out the top.
Grate or chop dark chocolate & hazelnuts & sprinkle it over the top of the pie.
Chill the pie for at least 4-6 hours before serving.
