Vegan Chocolate Salami Recipe

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Vegan Chocolate Salami Recipe

Enjoy this delicious chocolate salami with its rich combination of dark chocolate, vegan cookies, and nuts. Not only is this dessert perfect for impressing family and guests, but they'd never guess that it's 100% dairy-free, egg-free, and can be made gluten-free.
Course Vegan
Keyword vegan
Prep Time 30 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 bar (100g) dark chocolate
  • 3 tbsp (40g) coconut oil or vegan butter
  • tbsp (20g) coconut milk or milk of choice
  • 2 tbsp cocoa powder
  • ½ tsp vanilla extract
  • 1 oz (30g) pistachios or nuts/seeds of choice
  • 3.5 oz (100g) vegan cookies or tea biscuits, crushed
  • Powdered sugar for coating (or powdered Erythritol)
  • A few drops of rum extract (optional but recommended)

Instructions

Crumble the cookies and melt the chocolate

  • Break up the vegan cookies/tea biscuits by hand or bashed lightly with a rolling pin within a freezer bag.
  • Using a double boiler, melt the chocolate along with the coconut oil and milk.

Prepare the filling

  • Once melted, stir with a spoon, then sift in the cocoa powder. Also, add the vanilla extract and a few drops of rum extracts.
  • Finally, stir in pistachios and crushed vegan cookies/biscuits.

Notes

Coconut oil is solid under 23 °C and will melt above 25 °C. Depending on your room temperature, the mixture might firm up and become dry. In this case, reheat it (in a double boiler or in the microwave for a couple of seconds). If you live in a warm climate like I do (over 25 °C) your mixture might be too runny, so you can place it in the freezer for about 15 minutes to firm up which will help to shape the salami.
Shape the mixture
    1. Transfer the mixture onto a large piece of cling film (or parchment paper) and shape it into a sausage, then wrap it up like a candy wrapper, twisting both ends (check the video and step-by-step photos in the blog post). Secure the ends with elastics or clothespins/pegs.
    2. Place the salami into your fridge for about 2-3 hours to firm up. Dust with powdered sugar and slice it with a sharp knife.
Tip: It may be easier to slice if you remove it from the fridge 10-20 minutes before slicing. Depending on the climate, 10 minutes for warmer, 20 minutes for cooler.
Store it in the fridge for about 1 week or freeze for up to 3 months.
 
Other notes
  • The salami might break/crumble when slicing it, especially if you happen to hit a large nut, if there’s an air pocket, or if it’s too hard. It’s best to use a sharp knife to avoid this. Also, avoid cutting slices that are too thin.
  • Nuts: Instead of pistachio, you can use your favorite nuts (e.g. hazelnuts, crushed walnuts, almonds, or seeds like sunflower seeds, etc.
  • Cookies: Rich tea biscuits or shortbread work best in this recipe. However, you can experiment with other vegan cookies like homemade Vegan Vanilla Wafers (that’s what I used because I can’t get vegan, gluten-free cookies/biscuits where I live) or graham crackers, etc.
  • The total time doesn’t include chill time.
 
Nutrition Facts
Chocolate Salami
Amount Per Serving
Calories 141
Calories from Fat 99
% Daily Value*
Fat 11g 17%
Saturated Fat 6g 30%
Carbohydrates 10g 3%
Fiber 2g 8%
Sugar 3g 3%
Protein 2g 4%
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