Vegan Chocolate Cream Pie

Method

1. Preheat the oven to 325°F. On a baking sheet, spread out the ground hazelnut flour and lightly toast for 10-15 minutes until lightly browned and aromatic, stirring every 5 minutes. Let cool completely.
2. Cube the butter and shortening, place in the freezer to firm up for at least 15 minutes.
3. In a bowl of a food processor add the flour, hazelnut flour, salt, and sugar. Once butter and shortening has firmed up, add all the shortening and about ¼ (about quarter of a stick) of the butter into the flour mixture. Pulse until all the butter and shortening has been fully incorporated.
4. Add the butter and flour mixture into a large bowl. Add the remaining cubed butter to the bowl and toss quickly to coat the butter in flour. Then take each piece of butter and smoosh between your index finger and thumb to flatten. Set aside each piece in the bowl, trying to work quickly so the butter doesn’t melt. If the butter becomes too warm it will get worked into the dough and you will not achieve the flakiness desired, this is especially true with vegan butter as it melts quicker. After each piece of butter has been flattened, place the bowl in the freezer for 15 minutes to allow the butter to re-chill. 
5. After 15 minutes, remove the bowl from the freezer and add in the apple cider vinegar, and 2 tbsp of ice water to start. Mix quickly with a butter knife. You will not see a ball of dough form, rather you are looking for the mixture to clump together and no dry-pockets of flour remain. Keep adding ice water 1 tablespoon at a time until this is achieved. Each brand of flour has its own absorption rate, so there is no exact amount of water this will take. 
6. Tip the dough out onto a lightly floured work surface and knead once or twice to bring together. Be careful not to knead too much, you do not want to develop gluten!
7. Wrap in plastic wrap and place in the fridge for at least an hour.
8. Remove the dough from the fridge, and on a lightly floured surface roll the dough out into a rectangle, approximately 4in x 10in. Roll the dough back up into a tight spiral and roughly flatten into a disk. Wrap the disk into plastic wrap and place in the fridge for at least 1 hour or up to overnight.

1. Lightly flour a work surface and roll out the disk of dough until ⅛" thick and large enough to fit in your pie plate. Transfer the dough carefully to the pie plate. Lift up edges and allow dough to slump down into dish (if too cold to be pliable, let it warm up slightly first). Press dough firmly against sides and bottom of plate. Trim away the dough, leaving about ½" overhang. Tuck this excess dough under, pressing gently to make it flush with the edge of the pie plate and crimp the dough. Dock the dough with a fork and chill well in the freezer (at least 20 minutes).
2. Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights (if you don't have pie weights you can use dried beans or rice!) to the top inner rim of the pie plate. Bake in a 425°F oven until the edges begin to lightly brown, 15-20 minutes. Remove the parchment paper and pie weights, and return to the oven until the lower portion of the crust appears golden brown and completely set, about 15-20 minutes. Everyones oven is different so there is no set time until your crust is cooked, you're looking for golden brown all over. Cool completely before filling.
3. To make the filling, in a small bowl add the coffee, cocoa powder and tapioca starch, whisk until smooth and set aside.
4. In a medium saucepan combine the coconut milk, sugar, chocolate, vanilla and salt. Heat over medium high heat, constantly whisking until the chocolate is melted. Add the tapioca coffee mixture to the saucepan and whisk throughly until combined. Keep whisking and bring to a boil, the mixture will start to get thick. Remove from the heat and let cool slightly, then strain the mixture through a fine mesh strainer to remove any lumps. Place the filling in the cooled crust and lightly press plastic wrap on the top so the pudding doesn't form a skin. Place in a fridge overnight to let fully chill and set.
5. Top the fully chilled pie with whipped cream or enjoy as is!