In a food processor combine walnuts, xylitol and coconut flour. Pulse for 2-3 minutes or until the mixture becomes like flour.
Transfer the mixture to a bowl and add the melted butter. Mix very well. Spread the crust on the bottom of a rectangular pan (about 9 x 7 inch/ 23 x 20 cm or similar).
Place the pan in the fridge while preparing the other layers.
Melt the chocolate on a double boiler together with the xylitol. Little by little add the sour cream to the chocolate, mixing with a rubber spatula until smooth.
Spread the resulted pudding on top of the crust. Place in the fridge again.
Cream Cheese Layer:
Combine all ingredients in a large bowl. Beat with an electric mixer until creamy and fluffy (about 2-3 minutes).
Spread on top of the pudding. Place in the fridge.
Whip the cream in a large bowl together with the vanilla and the xylitol. Beat until thick and fluffy. Spread it on top of the cream cheese layer.
Cover the pan with cling film and let sit in the fridge for at least 4 hours before serving.
Sprinkle with chocolate shaves, chopped nuts or cocoa powder before serving.
Xylitol can be substituted by powdered erythritol. In this case you need to use 30% more. You can use also stevia or monk fruit sweetener - check the product packaging for the exact proportions in comparison to sugar. Keep in mind that in therms of sweetness xylitol is equal to sugar.
Store the Chocolate Delight for 3-4 days in the fridge.