Looking for a quick dessert fix? This no-bake vegan chocolate salami is easy to make, can be prepared in advance and will make you feel good.
While this Christmas may mean less family and friends around the table, there’s no reason to compromise on taste. And chocolate is a great way of getting over the slump of a less festive holiday season.
Cocoa causes the brain to release endorphines, dopamine, serotonin and oxytocin. These are neurotransmitters, a type of chemical that neurons use to communicate with one another. They reduce the perception of pain and are responsible for the feeling of happiness.
Moreover, the darker the chocolate, the higher the cocoa percentage, the more “feel good” neurotransmitters are released.
So without further ado, here’s the recipe.
Ingredients:
- 180g of vegan dry biscuits (pretty much anything you like, there are no rules…)
- 160g of 70% dark chocolate
- 60g of ground hazelnuts
- 60ml of vegetable milk (I used hazelnut milk)
- 45g of vegan butter (or 60g sunflower or coconut oil)
Process:
- Start with the biscuits. I recommend folding them in a clean kitchen towel and breaking them by hand or by rolling a pastry roll over them. You can also pulse them a few times in a food processor, but be careful to avoid grinding them too much. You’ll want to see the pieces when you cut your salami.
- Then melt the chocolate, the vegan butter and the vegetable milk using the double boiler method, until you get a shiny liquid paste. Take off the heat and let it cool for a few minutes.
- Add the ground hazelnuts and the broken biscuits to the chocolate and fold carefully. This step should be done quite quickly as the chocolate will tend to solidify.
- Lay the mixture on a baking paper sheet and roll it to shape it as a salami. Close the paper sheet by rolling the edges (like a candy) and let it set in the fridge for at least 3 hours or overnight.
- Unwrapp, slice and serve!
The salami can be stored in the fridge, always rolled in baking paper for a few days (if it lasts that long). Alternatively you can freeze it and it will keep for up to 2 months.