Vegan Chocolate Salami Recipe
This week, there is a vegan chocolate salami recipe in the vegan recipes series. Chocolate salami is one of the most delicious among practical recipes that does not want to be cooked. However, chocolate salami is not vegan because both the store bought biscuits are not vegan and the chocolate salami contains milk and butter. This caused vegans and those with milk and dairy product allergies to be deprived of chocolate salami. It won't be anymore.
The vegan shortbread cookies I shared last summer turns into a delicious chocolate salami with this recipe. It is no different from the chocolate salami we know as a taste. Moreover, the number of ingredients is very few and therefore very easy to prepare.
Only vegan cookies, chocolate, water and hazelnuts are used. I didn't add extra sugar because I thought the sugar in the cookies and chocolate was enough, but if you like sweets too sugary, you can add extra sugar.
Make sure the chocolate is vegan for the recipe to be vegan. You can prepare and freeze the cookies in advance, and use them after thawing when needed. You can use almonds, walnuts or pistachios instead of hazelnuts. It is useful to repeat an information I shared in the chocolate salami recipe;
If you are going to consume the chicken salami within a few days, you can store it in the refrigerator in an airtight container. If you want to store it ready for sudden visits, you can store it in the freezer for 2-3 months, put it in the refrigerator a few hours before serving, and defrost it until it reaches the consistency to be served.
You can freeze the chocolate salami, but do not be under the misconception that it is a dessert that should be kept in the freezer. I don't know who propagated this idea, but it's one of the misinformation that's too widespread to be fixed. Chocolate salami is not a type of frozen cake.
Enjoy the recipe...
- 250 g vegan cookies,
- 100 g of chocolate,
- 1/4 cup of water,
- 1/2 cup of crushed hazelnuts.
- Take the water and chocolate in a sauce pan and melt the chocolate on low heat,
- Set aside for ten minutes,
- Break the cookies and add them to the chocolate mixture,
- Add the hazelnuts and mix,
- Take the mixture on a large piece of cling film and shape it lengthwise,
- Wrap the film and fold the edges,
- Place it in the fridge and let it rest overnight,
- You can slice and serve the next day.