Such a cute home-made gift! Chocolate salami is a wonderful sweet treat to keep tucked away in the fridge – simply slice & snack. I had a quick scout around online for sweet salami recipes, but so many of them were a high octane blend of store-bought chocolate, biscuits, eggs, butter, lollies…so I set out to create a healthier version. This is a no-bake nutty chocolatey superfoods concoction, which will scratch that sweet itch without spiking your blood glucose.
You can play around with adding other flavour notes to compliment the cacao – a drop or two of peppermint or half a teaspoon of cardamom are worth considering.
½ cup whole raw almonds
½ cup cashew pieces
½ cup raw cacao powder (or use cocoa)
½ cup melted cacao butter (use coconut oil if need be)
½ cup dates, softened in warm water for 10 mins, then drained well
2 Tbsp pure maple syrup
1/3 cup milk of choice (I used rice milk)
1 tsp vanilla extract
¼ cup macadamias, roughly chopped
2 Tbsp dried cranberries
2 Tbsp pistachios, roughly chopped
2 Tbsp freeze-dried raspberries (or swap for other dried berry)
a little gluten-free flour for dusting (I used brown rice flour)
Put the first 8 ingredients (up to the vanilla) into a food processor and blitz well until a thick, dense, fudgy concoction emerges.
Transfer to a mixing bowl.
Either chop the macadamias roughly by hand, or to make it faster, throw them into the food processor – don’t worry about cleaning it – and give them a quick blitz to break them up. Do the same with the pistachios –a few pulses should roughly chop them.
Fold the nuts through the chocolate mix, along with the berries.
Put the bowl in the fridge for about 30-40 mins to firm up.
Clean a space on your benchtop, or lay down a piece of baking paper, and make sure your hands are clean. Mould the chilled chocolate mixture into cylindrical salami shapes – this will give you enough for 3 small or 2 larger salamis. Sculpt, roll & smooth them out.
Sprinkle a little gluten-free flour on your work surface & roll each salami in it, so it’s slightly dusted & won’t stick to the paper when you roll it up.
Wrap each salami in baking paper or plain brown paper, tie up the ends & store in the fridge.
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