Crust: Preheat oven to 350 degrees. In a mixer bowl combine cocoa powder, peanut flour, oat flour, Gentle Sweet and Butter. Mix until crumbly. Beat egg yolk with 7 tablespoons water. Add to the crumbs in the mixer bowl. Mix until dough starts to stick together. Add additional water if needed. Shape dough into a round ball. Lay between to pieces of plastic wrap. Roll dough unto large enough to fit into a 9-inch pie plate. Pull off 1 piece of plastic wrap and flip the pie crust into the pie pan. Pull of the remaining plastic wrap. Fit the crust into the pan. Trim the edges of the crust. Bake for 5-7 minutes. Remove from oven and cool completely. Filling: In a mixer bowl combine the peanut butter, Greek Yogurt, cream cheese, and sweetener of your choice. Mix until smooth and well blended. Add vanilla, peanut butter extract, nad whipping cream. Whip for 1-2 minutes or until mixture is fluffy. Spoon into baked crust. Refrigerate for 4-6 hours. Garnishes: In a small bowl, whip cream, Gentle Sweet, and xanthan gum together unto thickened. Garnish the pie with the whipped cream and peanut butter cups. 8 servings.