Roast hazelnuts for the crust at 180 °C for 10 min.
While hazelnuts are roasting line with baking paper the bottom and sides of a 24 cm round baking dish.
Crush vegan cookies in a food processor so that you get crumbs. Work in smaller batches so that it's easier. Transfer cookie crumbs to a larger bowl.
When hazelnuts are roasted, take them out of the oven and leave them to chill a little bit. Then rub their skin off with your fingers. It's ok if some of the skin doesn't come off.
Put hazelnuts on a wooden board and crush them with a back of the fork into small pieces. They should resemble the pieces in Ferrero Rocher balls outer coating. Add crushed hazelnuts to cookie crumbs.
Pour maple syrup over dry ingredients.
Melt vegan butter and soften vegan Nutella in a pot over low heat. Pour the mixture over the dry ingredients.
Mix everything together well.
Transfer the mixture to the baking dish and press it with your fingers on the bottom and also a little bit on the sides, a little less than 1/2 height of the sides.
Put the crust in the refrigerator while you work on the filling.