Autumn-Fall/Winter

Vegan chocolate salami

On my website you find the classic version with egg and butter. I confess I struggled to find an ingredient that could replace the egg, useful to make the chocolate salami compact and easy to cut. For this, I am very satisfied with this recipe. The combination of melted chocolate with vegetable milk is simply perfect and it’s the key to a vegan chocolate salami that does not crumble when  cut. This alternative is, as far as I’m concerned, my favorite. A delicious snack, nourishing but lighter than the traditional one.

Make 2 small chocolate salami

Ingredients

300 g (11 oz) wholewheat cookies/biscuits, sugar free

50 g (2 oz) organic raw coconut sugar

50 g (2 oz) toasted whole almonds, chopped

2 tbsp cocoa powder

1 tsp ground cinnamon

200 g (7 oz) dark chocolate, 70%

50 ml brown rice milk (or other vegebetable milk to your liking)  

 

Method:

  1. Crumble the cookies/biscuits. Add the almonds, sugar and cocoa powder.
  2. In a saucepan, melt the chocolate and pour into the mixture.
  3. In a saucepan, cool the milk and add it to the mixture.
  4. Mix the ingredients (if necessary, add more biscuits) and compact the dough.
  5. Separate the mixture into two equal parts and form two cylinders.
  6. Pour the mixture on two sheets of baking paper and rolled up. Leave in the fridge for about two hours before slicing.

 

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