Crust: Place the chocolate cookies in a food processor and process until they resemble fine crumbs. Transfer to a 9 inch pie plate and stir in the melted butter until well combined. Press firmly into the bottom and up the sides of the pan. If it’s a deep dish pie pan, only go about two thirds of the way up. Freeze the crust while preparing the filling.
Filling: Pour the almond milk into a small saucepan and sprinkle the surface with the gelatin. Let bloom for a few minutes, then set over medium heat and whisk until almost simmering and the gelatin is dissolved. Remove from heat and whisk in the peppermint extract and enough green food coloring for a light green color. Let cool for 20 minutes. In a large bowl, combine the whipping cream with the powdered sweetener, vanilla extract, and a bit more green food coloring. Beat until it holds stiff peaks. Add the cooled gelatin mixture and beat on low until well combined. Pour into the chilled crust and refrigerate until firm, about 3 hours.
Garnish: Drizzle with chocolate syrup or pipe whipped cream on top. Add a few cookies or cookie crumbs, as desired.