This delightful chocolate salami recipe has a funny name, because each slice is specked with the nuts and graham crackers and looks as funky as salami. No problem making the chocolate salami gluten-free! No need to slice all the chocolate salami rolls right away, leave the unused logs in the freezer or refrigerator until ready to use: They keep very well. Vegan and gluten-free friendly to boot!
Melt the first set of ingredients on a very low flame, stirring. Turn off the flame. Add the nuts and graham crackers and combine thoroughly. Refrigerate briefly to let the mixture firm up so it’s easier to handle. Shape into logs about 2 inches in diameter and wrap tightly in plastic, securing the ends with twisters. You will get 5 to 6 logs total. Refrigerate the logs 2 to 3 hours, until firm (or freeze the logs you will use later). Unwrap and slice ½ inch thick with a sharp serrated knife. Makes about 6 dozen slices (each log makes about a dozen slices). Keep the slices refrigerated until serving time.
Yield: Makes about 6 dozen slices.
have you made this without an egg??
Marilyn, oh yay, great catch. I have long since eliminated the egg, and it comes out fantastic, perfect vegan treat for all. I just took out the line in the instructions, all good to go. Thank you so much!
What did you sub for the confectioners sugar and the alcohol?
Shari So sorry I don’t understand. I assume you mean Pessach substitutes. I used Confectioner’s sugar, available on Pessach, and brandy, also available. What’s the problem?
Just did these for Pessach substituing Matza for cookies, forthose that do gebrochts and thse that dont can do nuts of all kinds and dried fruit. It iss delightful!
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