Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sugar-Free Chocolate Salami (Gluten-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

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. 

Find it online: https://creativeinmykitchen.com/sugar-free-chocolate-salami-gluten-free/