In a food processor add cookie wafers and mix until crumbled.
Lightly grease tart pans with cooking spray
In a small bowl add cookie crumbs and melted coconut oil and mix until combined.
Divide the crust into the pie tins and press into tin to form.
Add cream to a small saucepan and bring to a low simmer, over medium heat (do not boil) Once its simmering remove from heat and add chocolate chips and whisk until melted. Add in butter cubes and whisk until melted.
Pour chocolate filling into tart shells and chill. Store in refrigerator for up to 2 days.
**You can also place cookies in a Ziplock freezer or storage bag, and gently crush the cookies with a rolling pin until crumbs.