Salame de chocolate

Ingredientes

• 1 bar dark chocolate
• 3 tbsp coconut oil (or vegan butter)
• 1 1/2 tbsp coconut milk (or milk of choice)
• 2 tbsp cocoa powder
• 1/2 tsp vanilla extract
• A few drops of rum extract ((optional but recommended))
• 1 oz pistachios (or nuts/seeds of choice)
• 3.5 oz vegan cookies (or tea biscuits, crushed)
• Powdered sugar (for coating (or powdered Erythritol))

Modo de preparo

1. 1

   --- Crumble the cookies and melt the chocolate: ---

2. 2

   Break up the vegan cookies/tea biscuits by hand or bashed lightly with a rolling pin within a freezer bag.

3. 3

   Using a double boiler, melt the chocolate along with the coconut oil and milk.

4. 4

   --- Prepare the filling: ---

5. 5

   Once melted, stir with a spoon, then sift in the cocoa powder. Also, add the vanilla extract and a few drops of rum extracts.

6. 6

   Finally, stir in pistachios and crushed vegan cookies/biscuits.Note: Coconut oil is solid under 23 °C and will melt above 25 °C. Depending on your room temperature, the mixture might firm up and become dry. In this case, reheat it (in a double boiler or in the microwave for a couple of seconds). If you live in a warm climate like I do (over 25 °C) your mixture might be too runny, so you can place it in the freezer for about 15 minutes to firm up which will help to shape the salami.

7. 7

   --- Shape the mixture ---

8. 8

   Transfer the mixture onto a large piece of cling film (or parchment paper) and shape it into a sausage, then wrap it up like a candy wrapper, twisting both ends (check the video and step-by-step photos in the blog post). Secure the ends with elastics or clothespins/pegs.

9. 9

   Place the salami into your fridge for about 2-3 hours to firm up. Dust with powdered sugar and slice it with a sharp knife.Tip: It may be easier to slice if you remove it from the fridge 10-20 minutes before slicing. Depending on the climate, 10 minutes for warmer, 20 minutes for cooler.Store it in the fridge for about 1 week or freeze for up to 3 months.