In a food processor add cookie wafers and pulse until crumbled.

Lightly grease mini 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 the tin to form.

Add cream to a small saucepan and bring to a low simmer, over medium heat (do not boil) Once it's 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.