Make the crust. In a large mixing bowl, combine the matzoh meal, brown sugar, cinnamon, nutmeg, and salt. Drizzle in the coconut oil and mix well with your fingertips. Add water by the tablespoon just until the crust holds together. Press into a 9-inch pie pan and bake for 15 minutes. Set aside to cool.

Now start the filling (you can put these in the oven with the crust). Spread the hazelnuts in a single layer on a rimmed baking sheet. Toast for 10 to 15 minutes, tossing halfway through, until fragrant. Transfer to a clean kitchen towel, wrap, and rub to remove most of the skins.

Place 1½ cups of the hazelnuts in a food processor and reserve the remaining ½ cup. Process until a thick paste forms, scraping down the sides as needed, about 5 to 7 minutes. Add a tablespoon or two of oil if needed to help the mixture blend.

Heat the coconut milk in a small saucepan until just steaming. Place the chocolate chips in a large bowl and pour the hot coconut milk over them. Let sit for 2 to 3 minutes, then stir until smooth. Stir in the hazelnut paste, vanilla extract, oil, and salt.

Spread the filling into the prepared crust. Chop the reserved hazelnuts and sprinkle over the top. Refrigerate for at least 4 hours, or until set. You can make up to 5 days ahead and wrap tightly when set.