Nourishing No-Bake Peppermint Cheesecake {with a low-carb option!}

Ingredients

• 1 cup blanched almond flour
• 1/4 cup lard (butter, or coconut oil)
• 1/4 cup coconut sugar (or a healthy, low-carb alternative sweetener)
• 2 tablespoons cocoa powder
• 1/4 teaspoon sea salt
• 1/4 cup pure water
• 2 teaspoons sustainably-sourced gelatin (certified glyphosate-free)
• 1/2 cup maple syrup (or a healthy, low-carb alternative sweetener)
• 2 teaspoons organic beet root powder (optional, or use 1/2 teaspoon spirulina for green mint color)
• 1-1/4 teaspoons peppermint extract
• 1/4 teaspoon liquid stevia extract (or to taste)
• 16 ounces organic cream cheese (room temperature)
• 1 cup heavy cream
• 1 tablespoon pure water
• 1/2 teaspoon sustainably-sourced gelatin (certified glyphosate-free)
• 1 cup cream (pastured or raw)
• 1/2 cup lard (butter or coconut oil are probably fine, too)
• 1/2 cup cocoa powder
• 1/4 cup maple syrup (or stevia, to taste)
• dried peppermint (fresh, for garnish)