Mocha Tart

• FOR THE CRUST:
• 1 carton Annie's Chocolate Bunny Grahams (or 2 Cups Crushed Chocolate Wafer Cookies)
• 1/8 cups Sugar, Unbleached
• 1/2 cups Earth Balance Buttery Spread
• _____
• FOR THE FILLING:
• 8 ounces, weight Bittersweet Chocolate, Broken Into Pieces
• 1 cup Soy Creamer
• 1/4 cups Earth Balance Buttery Spread
• 2 teaspoons Instant Coffee, Dissolved In A Few Drops Of Water
• 1 teaspoon Vanilla Extract
• 1/3 cups Chocolate Covered Coffee Beans For Decorating

1. Preheat your oven to 350F
2. 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.
3. Put the broken up chocolate pieces in a heat-proof bowl.
4. 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.
5. Pour into the cooled tart crust and refrigerate for 3 hours.
6. Bring to room temperature at least 15 minutes before serving
7. Pulse the chocolate covered coffee beans in a food processor a few times and sprinkle around the outside of the tart.

chocolate bunny, sugar, buttery, filling, weight bittersweet chocolate, soy creamer, ubc, coffee, vanilla, chocolate covered coffee

Taken from tastykitchen.com/recipes/desserts/mocha-tart/ (may not work)