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.
Having spent practically the whole of December so far whipping up traditional German Christmas cookies from my past – like these Zimtsterne (Cinnamon Stars) and Hazelnut Cookies, I’ve become a little sentimental. Now, I can’t wait to make other favorite treats from my childhood, like this chocolate salami.
This chocolate rich dessert is perfect for slicing up and sharing with friends and family (or hogging to yourself…) and enjoying alone or with a cup of coffee/tea. It’s also a wonderful Christmas treat, perfect for sharing as an edible Christmas gift!
P.s. If you want to share this as a gift, then wrap it up in parchment paper and secure it with some string and ribbons. It’s simple but effective!
What Is Chocolate Sausage (Salami)?
Chocolate salami (also called chocolate salame) is traditionally made with a combination of cocoa, biscuits, butter, eggs, and sometimes alcohol. It is named after its log shape that looks similar to salami and the fact that the sliced pieces resemble salami with bits of fat (the biscuits). Don’t worry, there’s no meat in this recipe, though!
If this isn’t something you’ve grown up eating, then you may not be aware it even exists. And yet it has widespread global enjoyment and is known by many names.
This chocolate sausage dessert originated in Italy (called “Salame di cioccolato”) and Portugal (“Salame de chocolate”).
It is now popular across Eastern European countries. In Romania as “salam de biscuiti,”. It’s also popular in Russia. As a child, my Czech grandmother and mother made it so often; I loved digging into the treat whenever possible. At the time, though, I wasn’t vegan, and the traditional recipe (called “Čokoládový salám” there) was made with a combination of eggs, tea biscuits, cocoa, coconut oil (or butter), sugar, and milk.
Luckily, my chocolate salami recipe is not only egg-free, but it’s also dairy-free and 100% vegan!
There is a similar dessert in Germany called “Kalter Hund” with layers of chocolate and either biscuits or rice puffs. A similar version exists in the Netherlands as ”Arretjescake”.
There are several names for this dessert in Greece, including “Doukissa” or “Kormos Sokolatas” – meaning tree log. Also, “mosaiko” referring to its mosaic-like looks.
Please comment below if this sweet treat is also popular in your country and how it is called there. 🙂
What does it taste like?
If you can’t tell from the list of ingredients, this dessert is similar in flavor to rocky road. Only without marshmallows.
It’s a soft, sliceable chocolate slab filled with the biscuit and nut goodies. It can be further tweaked with the addition of alcohol/rum extract/orange zest, etc.
Here are the ingredients that you will need:
The Step-By-Step Instructions
Not only does this recipe contain a list of simple ingredients, but it’s also comprised of just three simple steps!
Step One: Crumble the cookies
Break up the vegan cookies/tea biscuits by hand or bashed lightly with a rolling pin within a freezer bag.
Step Two: Prepare the chocolate salami filling
Use a double boiler to melt the chocolate combined with the coconut oil and milk.
Once melted and combined, sift in the cocoa powder, then add the vanilla extract and rum extract and stir.
Finally, add the crushed cookies and pistachios and give it a final mix.
Step Three: Shape the chocolate sausage
Top Tip: Coconut oil is solid below 23 °C and liquid above 25 °C, which can affect the chocolate sausage’s texture when you’re trying to shape it. If you’re in a cool climate, and it becomes hard/crumbly then reheat the mixture for a few seconds in the double boiler/microwave. In a very warm climate (like me), you may need to chill it in the freezer for 15 minutes.
Transfer the mixture onto a large piece of cling film or parchment paper. Then wrap it up like a candy wrapper, twisting both ends (check the images/video!). Finally, secure the ends with elastic bands or clothespins/pegs.
Chill it in the fridge for 2-3 hours, until firm, and then dust with powdered sugar. It’s ready to slice and serve!
For the full ingredients list, ingredient measurements, and nutritional information, read the recipe card below.
Store this chocolate salami in the fridge for up to a week, covered tightly, or in an airtight container. Make sure to wrap it tightly, or else it can absorb the flavors/scents of other food around it.
Alternatively, you can freeze it for up to three months. Allow it to thaw in the fridge before eating.
Top 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.
Recipe Notes & Variations
- 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 nut of choice. I like chopped hazelnuts, almonds, or walnuts.
- For a nut-free version: Feel free to omit the nuts entirely or use seeds like sunflower seeds in this chocolate sausage.
- Cookies: Rich tea biscuits or shortbread work best in this recipe. However, you can experiment with other vegan cookies like these Vegan Vanilla Wafers or graham crackers, etc. For a fun twist, you could use a thin gingerbread or Biscoff cookies.
- Instead of the rum extract, you could also use 1 tbsp of any vegan rum, brandy, amaretto. Use orange juice or brewed coffee for an alcohol-free version. If you do, then reduce the milk content by the same amount.
- Optional add-ins: You could try dried fruits like cherries or cranberries, mini vegan marshmallows (like rocky road), shredded coconut for texture and flavor (like my mom and Oma always did), candied ginger, etc.
- You can use a microwave to melt the chocolate. Make sure to heat in increments of 10-15 seconds so that the chocolate doesn’t burn and/or seize.
Related Vegan Chocolate Desserts:
- The Best Vegan Chocolate Pudding
- Marbled Banana Bread With Chocolate Swirl
- The Best Vegan Chocolate Muffins
- The Best Vegan Chocolate Pie
- Vegan Lava Cake (Molten Chocolate Cake)
- Caramel Chocolate Brownies (No-Bake)
If you try this simple chocolate salami recipe, I’d love a comment and recipe ★★★★★ rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan/ #elavegan – I love seeing your recreations.
- 1 bar (100 g) dark chocolate
- 3 tbsp (40 g) coconut oil or vegan butter
- 1 1/2 tbsp (20 g) coconut milk or milk of choice
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- A few drops of rum extract (optional but recommended)
- 1 oz (30 g) pistachios or nuts/seeds of choice
- 3.5 oz (100 g) vegan cookies or tea biscuits, crushed
- Powdered sugar for coating (or powdered Erythritol)
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.Note: 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
- 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.
- 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.
Video Of The Recipe
- 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 information is an estimate and has been calculated automatically