Wellness & Natural Food

Vegan chocolate salami

Written by Veronica Lavenia

Vegan chocolate salami it’s definitely my dessert.

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 plant based 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.

Vegan chocolate salami: Ingredients

Make 2 small chocolate salami

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)  



Veronica Lavenia

Vegan chocolate salami: 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.

Veronica Lavenia

Don’t miss:

Vegan dark chocolate mousse

Vegan dark chocolate mousse



About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML", among others. EVOO Communicator and consultant.