Chocolate salami.
Cook time: NA mins | Prep time: 30 mins + 2 hours freezer | Serves: 9
Ingredients.
150g dried figs, roughly chopped
80g gluten-free ginger biscuits, roughly chopped. Or any preferred biscuit. See notes below
50g pistachios, roughly chopped
50g hazelnuts, roughly chopped
200g quality dark chocolate, roughly chopped. 78% or more.
30ml plant-based condensed milk
1 tablespoon unsweetened cocoa powder
60g plant-based butter
3/4 cup icing sugar
Method.
1. Create a double boiler by bringing a small pot filled with about an inch of water to a simmer. Place a heatproof bowl on top of the saucepan and melt the chocolate. Take off the heat and add butter, condensed milk and cocoa. Stir to combine and set aside.
2. Add the chopped biscuits of choice, pistachios, hazelnuts and figs into a large bowl and stir. Add the melted chocolate mixture in the bowl and coat the ingredients well.
3. With a large piece of clingwrap, place the mixture into a line and wrap the cling wrap over the mixture to form and sausage. Twist either end by rolling the sausage and repeat the process with another sheet of cling wrap and roll to twist ends.
4. Place in the freezer for 2 hours. Take out 20 minutes. Dust icing sugar over the salami and slice into 3 cm rounds.
NOTES:
I use different biscuits depending on the sweetness required. Almond rice puffs are another favourite and all ingredients for this recipe are from The Wholefoods Refillery. Sulfate-free, organic, preservative and additive-free products.
