Put the vegan buttery spread in a bowl and microwave for about 30 seconds until melted. Set aside.
Put the gluten free cookies in a food processor and pulse until they become fine crumbs. Add the melted vegan buttery spread and pulse until the mixture comes together.
Line a muffin tin with parchment cupcake liners. Spoon some of the cookie crumb mixture into each liner. I used the bottom of a measuring cup to press the crust down.
Put the dairy free chocolate into a microwave safe bowl and microwave for one minute. Stir the chocolate, and if it isn't melted, microwave for 15 second intervals until fully melted. (If you use dairy free white chocolate, it may take less time to melt. Be careful - the white chocolate can burn easily).
Spoon some chocolate into each cupcake liner. Sprinkle the fruit on top of the melted chocolate.
Place the muffin tin in the refrigerator for about 20 minutes or until the chocolate is firm.
Notes
Store these tarts in the refrigerator. They are best when fresh, but are fine for up to 2 days. You can use any crunchy cookie or graham cracker that suits your dietary needs. Some ideas: Enjoy Life Sugar Cookies, Kinnikinnick S'moreables or K-toos, Partake Brand Crunchy Cookies.