Melt butter in a medium saucepan over low heat. Stir in cocoa and Swerve (or sugar) and then slowly whisk in beaten egg. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat and stir in almond meal, coconut, nuts and vanilla. Press crust evenly into bottom and sides of 4 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes).
For the filling:
Beat cream cheese and peanut butter together until well combined. Beat in whipping cream, then beat in powdered Swerve (or sugar) and vanilla extract until smooth and creamy. Divide filling between prepared crusts and use a knife or an off-set spatula to spread evenly over crusts. Smooth the top and refrigerate until firm, at least one hour.
In a small saucepan over low, melt butter, unsweetened chocolate together and powdered Swerve (or sugar) together. Add cocoa powder and stir until smooth. Remove from heat and stir in vanilla and stevia extracts. Spread over filling and refrigerate tarts until chocolate is set, about half an hour.