This is one of our favourite comfort foods. A chocolate roll stuffed with crunchy biscuits. Can you imagine?
In this vegan version, we use plant-based butter instead of the traditional dairy one.
It is also a great way to recycle chocolate and biscuits left in the pantry and it takes only 20 minutes to prepare!
With its delicious genuine taste, kids are very likely to love it.
Origin and Curiosities
The Italian name salame di cioccolato clearly comes from the resemblance with a salami.
The recipe is common in the whole country and not only! It is also a Portuguese recipe named Salame de Chocolate.
In Sicily, they call it salame turco (Turkish salami). Not because of its origins, but because its colour reminded them of the skin tone of Turkish people.
In Emilia Romagna, they traditionally prepare it during Easter festivities. It is a crafty way to recycle Easter chocolate eggs.
In Piedmont, they often add their traditional hazelnuts to the mixture.
It is also common in Veneto, Naples, and in the Mantua area.
Italian Chocolate Salami (Vegan)
- double saucepan
- baking paper
- 200 g dark chocolate (without milk) (or 7 oz.)
- 100 g vegan butter (or 3.5 oz.)
- 100 g sugar (any type) (or 3.5 oz.)
- 100 g plain vegan biscuits e.g. digestive (or 3.5 oz.)
- 15 g dark cocoa powder (or 0.5 oz.)
- powdered sugar – optional
Prepare the mixture
- When the melted chocolate has cooled down enough, add it to the sugar and butter mixture. Add the cocoa powder and mix it with the spatula until reaching a smooth consistency.Then add the biscuits and mix.
Form the salami
- Transfer the mixture onto a baking sheet. Use your hands to give it a cylindrical shape, then roll it in the paper and tie it like a candy.
- Leave it to cool down in the fridge for at least 2-3 hours.
- Before serving, you can roll it in powdered sugar if you like.
- Slice it and enjoy!