Preheat your oven to 350°F.

In a mixing bowl, beat together the egg, vanilla, almond extract, melted coconut oil, and coconut sugar until well mixed and the sugar begins to dissolve.

Gently fold in the almond flour, tapioca flour, and baking soda until the mixture is well combined.

Add the festive sprinkles and fold them in.

Grease a 9-inch springform pan with a bit of oil, then pour the dough into the pan and press it down firmly.

Shape the edges to create a one-inch barrier.

Poke a few holes into the bottom of the crust with a fork and bake for 20-24 minutes until the edges are golden brown.

Let it cool while you prepare the filling.

Melt the white chocolate over low heat or in a heatproof bowl over a pot of simmering water until smooth, then set aside to cool slightly.

In a separate bowl, beat the softened cream cheese with coconut sugar and peppermint extract until creamy.

Add the melted white chocolate and mix until well combined and smooth.

Beat until the mixture turns a lovely tan peanut butter color.

Pour the filling into the cooled crust and level off the top.

Transfer the pie to the fridge to set for at least 6 hours, or overnight for best results.

When ready to serve, pipe whipped coconut cream around the edges, sprinkle more festive sprinkles on top, and place two candy canes in the center.

Slice with a thin knife, wiping it clean after each cut.