Vegan Chocolate Salami
Vegan Chocolate Salami is a perfect easy dessert recipe for Valentine’s Day! Creamy vegan chocolate ganache formed into a salami shape with nuts and freeze-dried strawberries. It’s a dairy-free, gluten-free dessert recipe and made of a handful of wholesome ingredients.
It’s a perfect Valentine’s Day treat or Galentine’s brunch idea. Enjoy healthy Valentine’s Day food with your loved ones!
This recipe is an updated version of my Dessert Salami recipe on my YouTube(the video is old, excuse my awkward voiceover lol). I used carob chips instead of dark chocolate in the video, but the recipe works the same!
Ingredients of Vegan Chocolate Salami
For the base of this recipe, or the “meat” of this chocolate salami, we’re going to make the chocolate ganache. For this, we need:
- Dark Chocolate – Use your favorite dark chocolate bar or chocolate chips. You can also use milk chocolate or any chocolate if you don’t need this recipe to be vegan. Carob chips also work.
- Coconut Cream – Coconut cream adds a rich texture to the chocolate ganache. If you only have coconut milk, refrigerate coconut milk overnight and scoop out the solid part. That white part is the coconut cream! You might need 2 cans of coconut milk for this.
- Almond Butter – Use creamy kind.
And for the “fat” part of salami, we’re going to use mix-ins:
- Nuts – I added pistachios and walnuts, but you can add anything you like!
- Freeze-Dried Strawberries – Adds nice flavor and color. You can also use other freeze-dried fruits too, like berries and bananas.
For the extra salami look, we’re going to dust the surface with some powder. I have some options so choose whichever you prefer.
- Powdered sugar – Add extra sweetness.
- Coconut flour – Sugar-free option.
- Matcha powder – For the matcha lover.
How to Make Vegan Chocolate Salami
Rolling into a salami shape is a little bit tricky but other than that, this recipe is simple and straightforward.
Step1: Making the Vegan Chocolate Ganache
First, let’s make the vegan chocolate ganache. Roughly chop the chocolate bar into small pieces and add them to a medium-sized heat-proof mixing bowl. Then add coconut cream, almond butter, and salt. To melt them together, I used a double boiler, by simply placing a bowl of chocolate over a pot of hot water.
You can alternatively do this by microwave, 15-30 seconds at a time, and mix between each microwave heating. Repeat until all melted together.
Use a silicon spatula to mix everything until combined.
I melted coconut cream before adding the bowl to make the mixture combine faster, but solid coconut cream also works. Just keep mixing until the mixture becomes smooth and shiny.
Step2: Add Mix-Ins
Now we’re going to add mix-ins. Crush walnuts into small pieces with your hands before adding.
Then add mix-ins and gently fold in.
At this point, the mixture is a bit soft to work with. So place it in the refrigerator for 10 minutes to let it cool and slightly firm up.
Step 3: Shape into Salami
Meanwhile, prepare the parchment paper for rolling. The recipe makes two logs of chocolate salami, so we need two 10-inch by 10-inch size parchment paper.
Remove the chocolate mixture from the fridge and give a good stir. Divide into 2 portions and place half of the mixture onto the center of the parchment paper.
Fold the parchment paper over the chocolate and shape it into a cylinder.
Use your hands or a scraper to clean the edges.
Then roll it into a cylinder shape. Twist one end and secure with a sealing clip.
Hold a cylinder with an open end up, and tap the log against the work surface a few times to make a filled, round log.
Carefully twist the other end and twist tightly to make a filled cylinder shape. Seal the end with another clip. Repeat with the remaining of the mixture, you’ll get two salami.
Refrigerate until solidified, 3-4 hours.
Step4: Dress with the Dusting
When the salami is nice and hard, remove it from the fridge and unwrap it. Dust the logs with your choice of powder. I like rolling my chocolate salami on a plate of powdered sugar.
Slice into ¼-inch thick coins. Wipe off any residue on the knife between each slice to make a clean cut.
Frequently Asked Questions
Store logs or slices of chocolate salami in an airtight container and keep it in the refrigerator. Salami becomes soft at room temperature so keep it chilled.
I recommend enjoying it within 4-5 days!
Yes, both the slices and logs freeze well! Tightly wrap them with plastic wrap and freeze. When enjoying, let sit the slices for 5-10 minutes and the logs for 10-20 minutes at room temperature. You can also enjoy slices immediately from the freezer, they taste good when chilled.
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Vegan Chocolate Salami
Ingredients
- 3.5 oz dark chocolate or chocolate chips roughly chopped
- 6 Tablespoons coconut cream
- ¼ cup almond butter
- ¼ cup pistachios
- ¼ cup walnuts crushed
- ½ cup freeze-dried strawberries
- Pinch salt
- powdered sugar Coconut flour, Matcha powder, for dusting
Instructions
- Make the Ganache: Add dark chocolate, coconut cream, almond butter, and salt in a heat-proof bowl and melt together using a double boiler. Use a silicon spatula to mix until combined and shiny.
- Add Mix-Ins: Gently fold in pistachios, walnuts, and strawberries. Refrigerate to firm up, for 10 minutes.
- Shape into Salami: Transfer half of the mixture on the center of parchment paper(10 x 10 inch). Fold the parchment paper over the chocolate and shape into a cylinder. Twist one end and secure with a sealing clip. Hold a cylinder with an open end up, and tap the log against the work surface a few times to make a filled, round log. Carefully twist the other end and twist tightly to make a filled cylinder shape. Seal the end with another clip. Repeat with the remaining half of the mixture. Refrigerate until solidified, 3-4 hours.
- Dusting: Unwrap and dust salami with powdered sugar. Slice into ¼-inch thick coins and enjoy!
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