Ready In: 30 mins
Prep: 30 mins
Cook: 8 mins
Yields: 8 Servings
Heat oven to 325°.
In food processor, pulse graham crackers to form fine crumbs. Add sugar and olive oil; pulse to moisten crumbs. Press 2 heaping tablespoonfuls of graham cracker mixture into bottom and sides of eight 4-inch individual pie tins. Place tins on baking sheet and bake for 8 minutes or until edges are golden; cool completely.
Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir until smooth and well blended.
In a medium-size bowl, fold together melted chocolate mixture, chocolate yogurt and whipped topping. Spoon a heaping 1/3 cup of filling into each tart shell and smooth with a spatula. Top with additional whipped topping, if desired. Chill overnight before serving.