Combine cream cheese, butter, and peanut butter in a large bowl. Beat together until smooth. Add Swerve and beat again until smooth and well-combined. Taste and add more Swerve Confectioners if desired.

Line a pan with wax or parchment paper and spread mixture evenly into the pan, making the top as smooth as possible.

Freeze for 30 minutes. A few minutes before getting it out of the freezer, make the chocolate topping.

Mix all ingredients. (Note that the coconut oil should be melted, and the topping should be made right before adding it to the base; otherwise, it will begin to firm up.)

Remove the peanut butter base from the freezer. If there are any ridges on the top, smooth them a bit with the back of a spoon.

Pour chocolate topping on top, as evenly as possible, tilting the pan if necessary.

Chill in the fridge for ten minutes or until the topping has fully hardened.

Remove pan from the fridge, remove dessert from pan, and cut into 30 pieces. (If you have a hard time cutting it, let it thaw slightly on the counter. You can also warm the tip of your knife in hot water.)