Preheat the oven to 350
Use the base of your springform pan to cut a circle out of parchment paper
Place the parchment paper in the bottom of the springform pan & spray with olive oil or coconut oil
In a small bowl, combine the almond flour, butter, gentle sweet, and cocoa with a fork
Put the crust in the preheated oven for 7 minutes (after it comes out, put the baked crust still inside the springform pan on a plate and let it cool down in the fridge or freezer
Boil the cup of water (you can do this on the stove or simply microwave for 5 minutes)- the water will boil down to about ¾ c.
Meanwhile, combine all of the filling ingredients (except the water and gelatin) in a blender (I love my ninja!) and blend well, using a spatula to scrape the sides. Set aside.Once the water is boiled, little by little sprinkle to gelatin into the boiling water constantly whisking it in to avoid any clumps
Pour the gelatin mixture into the rest of the filling mixture and blend well (you can wait until the gelatin mixture cools a bit if you want, but don't wait too long)
Pour the filling into a cooled down crust
Refrigerate for 3-4 hours
Make the chocolate drizzle by adding 1 tsp of oil to each type of chocolate, microwaving the chocolate at 50% for 1 minute at a time and stirring the chocolate in between until nice and smooth.
Use a fork to drizzle the chocolate on top
Crush peppermints and sprinkle on top
Using a butter knife or small knife, separate the pie from the springform pan by cutting along the edges of the pie before releasing the springform pan
Serve with whipped cream