Sugar-Free Chocolate Salami (Gluten-Free)

A popular dessert worldwide, the chocolate salami is one of my childhood favorite treats I wanted to convert to a healthier version.

This gluten-free, lectin-free, and sugar-free chocolate salami recipe is easy to make, and as rich and delicious as its traditional version.

What is chocolate salami?

Chocolate salami, also known as ‘salame di cioccolato‘, is a popular dessert originating in Italy, with variations all around the world.

It is a sweet treat made with crushed tea biscuits or cookies, cocoa powder, butter, sugar, and sometimes nuts or dried fruits. This mixture is typically shaped into a log or sausage shape and refrigerated until firm, hence the name.

Italian chocolate salami is a no-bake sweet treat often served as a dessert or snack, particularly during holidays or special occasions. It’s a popular treat among children and adults alike. The combination of chocolate, biscuits, and other ingredients creates a rich, sweet, and slightly crunchy texture.

Its popularity may be partly because it is relatively easy to make and requires no cooking or baking skills.

Different names for chocolate salami

Wherever you are in the world, you probably have tried a version of this no-bake dessert. They have different names, and the ingredients may vary, but the experience is the same.

• ‘Salam de Biscuiti’ – translated biscuit salami, the Romanian version I grew up with (the signature of this version is probably the use of rum essence and Turkish delight)
• Salame de Chocolate (in Portugal)
• Chocolate Fridge Cake
• Lazy Cake (Middle East)
• Mozaic Cake (in Turkey)
• Doukissa (duchess cake in Cyprus)
• Kiksekage (biscuit cake in Denmark)
• Kalter Hund (cold dog in Germany)
• Palha Italiana (in Brazil)
• Hedgehog Slice (not round, but similar method and ingredients)

A sugar-free, gluten-free, and lectin-free chocolate salami

One of the most popular sweet treats of my childhood, I’ve been planning for a while to work on a healthier version of this recipe.

While this is technically not 100% sugar-free, as I use 2 Medjool dates and a small amount of sugar can be found in the dark chocolate, they are very low in sugar.

The challenge was finding the right biscuits or crackers. Since there was nothing I could buy, I made the biscuits myself, so technically, my version requires baking the biscuits. It is an easy recipe, though, and it’s worth the extra effort.

These biscuits, reminiscent of graham crackers or digestive biscuits, are gluten-free, sugar-free, and lectin-free. They are easy to make, and they can be used for various desserts that require biscuits, crackers, or graham biscuits as an ingredient.

Once you have the biscuits, you need a handful of extra ingredients to make this chocolate salami.

Here you find the recipe for these Cinnamon-Flavored Sorghum Crackers.

Ingredients to make sugar-free chocolate salami

This is a complete list of ingredients you need:

• 1 batch of gluten-free, sugar-free sorghum biscuits/graham crackers, about 250 grams
• 1 2/3 cups full-fat coconut milk (from a can)
• 3 tablespoons raw cacao powder (not cocoa!)
• 25 grams grass-fed unsalted butter (A2 casein, Italian or French butter)
• 50 grams dark chocolate, over 85% cacao (chopped or use chocolate chips)
• 1-2 teaspoons pure vanilla extract
• 1-2 teaspoons good quality rum (or pure rum essence) – this is optional, but I love the flavor
• 2 Medjool dates, chopped into small pieces
• 2 tablespoons coconut flour
• 1/2 cups walnuts, roughly chopped
• 3 tablespoons shredded coconut
• Optional: a few tablespoons of freeze-dried raspberries

Feel free to personalize with different add-ins: other nuts, freeze-dry low-sugar fruits, or flavors you love. If you make this recipe during the holiday season, I recommend using our Warming Spice Blend.

NOTE: for a dairy-free version, use coconut oil instead of butter.

How to make chocolate salami

Make this recipe whenever you have a batch of cinnamon-flavored sorghum biscuits.

These quantities make a 13-14 inch log, so feel free to half the recipe if you want to use only half a batch of biscuits.

• Make the sorghum biscuits in advance (one day before is best).
• Warm the coconut milk in a saucepan, add the chocolate and butter, and warm on low heat until the chocolate melts and you have a sauce consistency. Remove from heat, add vanilla and rum if using, and let it cool down.
• Chop the dates into very small pieces (about the size of raisins) and mix them with the coconut flour. Make sure the dates get coated with the coconut flour so they don’t stick together in clusters.
• Roughly break the biscuits/crackers in a large mixing bowl.
• Add the roughly chopped walnuts, shredded coconut, date + coconut flour mixture to the bowl, and raspberries if using, and mix with your hand or a spatula. Pour the chocolate mixture on top and gently combine with a spatula, so everything is distributed evenly.
• Refrigerate for about 30 minutes to one hour, so the mixture thickens and it’s easier to roll.
• Place a large plastic wrap on a working surface, then parchment paper / baking paper on top (you can work only with plastic, but I prefer it this way). You can make two smaller salami rolls or just one big one. I recommend making two smaller ones, as it’s easier to handle and store. Place the mixture on the parchment paper, and roll it tightly, to get a diameter of about 2-2.5 inches. Roll again with the cling film, and tighten the ends. Make the second one if you decide to make two smaller pieces.
• Refrigerate overnight. Slice the salami and serve. They can be stored in the fridge for a few days, but I recommend freezing what you don’t eat within one or two days (place some parchment paper in between slices). You only need to take it out 15-30 minutes before eating.

Optional: you can dust the salami with inulin powder.

How to serve chocolate salami

This gluten-free and sugar-free chocolate salami will be served in slices, as a dessert, snack, or coffee cake. It’s best when cold.

It’s easy to make a big batch, slice, and store in the freezer. Whenever you need a quick sweet treat, take it out of the freezer and enjoy it after 15-30 minutes at room temperature.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Sugar-Free Chocolate Salami (Gluten-Free)

(1 votes, average: 5.00 out of 5)

Loading...

By Claudia Curici, Health Coach – Serves: 16

Prep Time: 40 minutes – Cooking Time: 35 minutes

A popular dessert worldwide, the chocolate salami is one of my childhood favorite treats I wanted to convert to a healthier version. This gluten-free, lectin-free, and sugar-free chocolate salami recipe is easy to make, and as rich and delicious as its traditional version.

Ingredients

• 1 batch of gluten-free, sugar-free sorghum biscuits/graham crackers, about 250 grams (see recipe in post)
• 1 2/3 cups full fat coconut milk (from a can)
• 3 tablespoons cacao
• 25 grams grass-fed unsalted butter (A2 casein, Italian or French butter)
• 50 grams dark chocolate, over 85% cacao (chopped or use chocolate chips)
• 1-2 teaspoons pure vanilla extract
• 1-2 teaspoons good quality rum (or pure rum essence) - this is optional but I love the flavor
• 2 Medjool dates, chopped in small pieces
• 2 tablespoons coconut flour
• 1/2 cups walnuts, roughly chopped
• 3 tablespoons shredded coconut
• Optional: a few tablespoons of freeze dried raspberries

Instructions

1

Make the sorghum biscuits in advance (one day before is best).

2

Warm the coconut milk in a sauce pan, add the chocolate and butter, and warm on low heat until the chocolate melts and you have a sauce consistency. Remove from heat, add vanilla and rum if using, and let it cool down.

3

Chop the dates into very small pieces (about the size of raisins) and mix them with the coconut flour. Make sure the dates get coated with the coconut flour so they don't stick together in clusters.

4

Roughly break the biscuits/crackers in a large mixing bowl.

5

Add the roughly chopped walnuts, shredded coconut, date + coconut flour mixture, and raspberries is using to the bowl, and mix with your hand or a spatula. Pour the chocolate sauce on top and gently combine with a spatula, so everything is distributed evenly.

6

Refrigerate for about 30 minute to one hour, so the mixture thickens and it's easier to roll.

7

Place a large plastic wrap on a working surface, then parchment paper on top (you can work only with plastic but I prefer it this way). You can make two smaller salami rolls, or just one big one. I recommend making two smaller ones, as it's easier to handle and store. Place the mixture on the parchment paper, and roll it tightly, to get a diameter of about 2-2.5 inches. Roll again with the cling film, and tighten the ends. Make the second one if you decided to make two smaller pieces.

8

Refrigerate overnight. Slice the salami and serve. They can be stored in the fridge for a few days, but I recommend freezing what you don't eat within one or two days (place some parchment paper in between slices). You only need to take it out 15-30 minutes before eating.