Vegan No-Bake Chocolate Salami
Easy vegan chocolate salami cake recipe! No baking and less than 30 minutes of work! Author: Krista, www.bunnymommycooks.com
Servings Prep Time
5*(check notes) 25min
Passive Time
at least 4 h
Servings Prep Time
5*(check notes) 25min
Passive Time
at least 4 h
Ingredients
  • 50g of hazelnuts(raw or roasted)
  • 100g of vegan digestive biscuits
  • 100g of vegan marmalade candies
  • 100g of peanut butter
  • 200g of dark vegan chocolate
Instructions
  1. (!) skip this step, in case you are using already roasted hazelnuts (!) – roast the hazelnuts in a frying pan on medium heat for 5 – 7 minutes by shaking the frying pan from time to time to avoid that the nuts burn. After roasting let them cool a bit and then remove the hazelnut skin – you can do it with your hands or by putting all the nuts in a clean towel and rubbing them against it. Do not worry if some hazelnuts stay with the skin still on or only partially without;
  2. melt the dark chocolate either in a microwave (use low power to avoid burning the chocolate) or in a water bath (bain marie);
  3. break the digestive biscuits with your hands in smaller pieces, cut the marmalade candies in small cubes and cut the roasted hazelnuts in half. Put all three ingredients in a bowl and mix well to distribute evenly the ingredients;
  4. add the peanut butter to the melted chocolate and mix well until both ingredients are combined perfectly;
  5. add the liquid peanut butter and chocolate mixture to the biscuits, marmalade candies and hazelnuts and mix everything together until all solid ingredients are completely covered with the liquid mixture;
  6. transfer the obtained mixture on a big sheet of parchment paper by positioning the mixture in the central lower part of the sheet and by creating a cylinder similar in form to salami (if you make the cylinder long, the slices of the chocolate salami will be smaller, while if you make it short, the slices will be bigger – in any case the chocolate salami size and form is up to);
  7. fold in the sides of the parchment paper and then roll the whole chocolate salami upwards by leaving last ~10 cm/4” of the parchment paper free. Then, by holding down the chocolate salami with one hand, steady but strongly with the other hand pull upwards that piece of the parchment paper that you left free before. This action is necessary in order to compress the ingredients together and shape the mixture even more in a form of salami. To compress the ingredients evenly, move your hand, that is holding the chocolate salami, over the mixture, by constantly pulling the upper part of the parchment paper (for visual guidance check the pictures in the post). When the chocolate salami is well compressed, roll it up till the end and place it in fridge for four hours or overnight;
  8. when the waiting time is over, cut the chocolate salami in slices. If you cut and serve it immediately after taking out of fridge, the chocolate salami will be crispier than it would be if you let it stay for a while in room temperature.
Recipe Notes

* the amount of servings is calculated according to people not according to the number of slices obtained