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This is not for the faint of heart. Extremely rich and decadent.

2lb container of Greek Yogurt
1/2 large bar of Lindt 85% chocolate
handful of crushed walnuts
1/2 - 3/4 cup of peanut butter, melted and made sweet, I used crunchy
1/2 cup Erythritol
1 packet of KNOX gelatin
1 to 1-1/2 cups of pecan meal
1 egg white
1/4 cup of coconut oil
1/2 cup of cocao powder
artificial sweetner, sweeten to taste

I mixed with a blender the pecan meal, Erythritol, salt, egg white until blended. Patted out in a 13 x 9 cake pan, baked at 325 for 15-20 minutes. While the crust was still warm I melted the peanut butter in the microwave and sweeten to taste with splenda, spreading it evenly on the crust. Placed the whole thing in the freezer to cool.

I mixed with a whisk the yogurt, cocoa powder and splenda to taste. I then boiled 1/4 cup of water and dissolved the gelatin packet, added it to the yogurt mix. Added the shaved Lindt chococlate, crushed walnuts. Spread the mix onto the pecan crust and put back in to the freezer for 20 minutes. Wonderful.