As promised I am sharing 2 posts today instead of one to celebrate Beard and Bonnet’s belated 1st birthday. Since we are in the throws of an amazing giveaway here on B&B from the great people of Food Should Taste Good, I thought that it would only be fitting to share a treat that I make at home with one of their products. As I mentioned in our giveaway post, I am slightly addicted to Food Should Taste Good’s chocolate tortilla chips. I have been experimenting with them quite often in our kitchen lately. From dipping them in coconut whipped cream to smothering them with strawberry salsa, I simply cannot seem to get enough of them.
Last week I had the overwhelming urge to eat cheesecake, but not just an ordinary cheesecake; I needed this one from Tasty Yummies! You see, Beth and Mark came to our house for dinner a while back and brought that beautiful little no-bake vegan cheesecake and it was divine. I have been pining away for another tasty bite of that cake for weeks now. I had a slice with every meal for 2 days, I am a glutton, I know! Last week when I was tasting my way through the delicious goody box that Food Should Taste Good sent me it hit me, why not incorporate my favorite chocolate tortilla chips into the crust of a cheesecake similar to Beth’s?! I figured since I love grinding their savory chips up into tasty breading for veggies and tofu, maybe the chocolate chips would work for a dessert crust. Oh man, did I hit the jackpot on this idea. Have you ever used chips in a dessert before?