Mocha Tart

Preheat your oven to 350F

Crush the cookies and sugar in a food processor for about 20 seconds or until the cookies are a fine crumb. Melt the Buttery Spread and mix it into the cookie crumb and sugar mix. Press the mix into a 9” tart pan with a removable bottom. Bake for 12 minutes and let it cool.

Put the broken up chocolate pieces in a heat-proof bowl.

In a pot, heat the soy creamer over a medium heat. Add the buttery spread and stir with a whisk until completely dissolved. Bring the mixture almost to boiling and immediately pour it over the chocolate pieces in the bowl. Let this sit for a few minutes and then stir with the whisk, vigorously, until everything is completely smooth. Stir in the dissolved instant coffee and vanilla.
Pour into the cooled tart crust and refrigerate for 3 hours.

Bring to room temperature at least 15 minutes before serving

Pulse the chocolate covered coffee beans in a food processor a few times and sprinkle around the outside of the tart.