Vegan Chocolate Salami
Add Preferred SourceI love having a stash of Vegan Chocolate Salami in the fridge for those ‘just one more bite’ moments. It’s so rich and chocolatey, packed with crushed cookie pieces. The coffee deepens the chocolate flavor without being obvious, and it slices up just like actual salami. It looks impressive but comes together so easily.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make it for holiday parties, potlucks, and as edible gifts because it travels well and always gets a reaction when you slice it. It’s the perfect no-bake dessert for any time you want something that feels special without much effort. It stays fresh in the freezer for up to 2 months, so you can make it ahead.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Chocolate Salami with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll have this dessert ready to freeze in about 15 minutes, then it just needs chill time to set.
Break Up the Cookies
Break up your vegan cookies into chunks by hand so they don’t turn to powder. Graham crackers, rich tea biscuits, tea biscuits, or Biscoff cookies all work beautifully in this recipe if you want to switch up the flavor.
Pop them onto a dry cloth, fold the cloth around the cookies, and crush them by applying pressure with your hands until you have a mix of small and medium pieces. A sturdy kitchen towel works great for this step, or you can use a rolling pin if you prefer more control over the texture.
Melt the Chocolate
Melt your dark chocolate over medium heat using a double boiler so it doesn’t burn. If you don’t have a double boiler, set a heatproof bowl over a pot of simmering water to melt the chocolate.
Transfer the melted chocolate to a large bowl once it’s smooth.
Mix in the Wet Ingredients
Once the chocolate has melted, remove it from the heat and add your soy milk (or any plant-based milk like almond, oat, or coconut cream for extra richness), vegetable oil (coconut oil works well too), coffee powder, and a pinch of salt.
You can also add a splash of vanilla extract here for a fun twist. Mix well until the mixture is smooth and glossy. The coffee powder won’t make it taste like coffee, but will deepen the chocolate flavor.
Fold in the Cookies
Fold in the broken cookies until they’re evenly distributed throughout the chocolate mixture. If you want extra texture, add crushed nuts or shredded coconut at this stage. You want to see cookie pieces scattered throughout, not just sinking to the bottom.
Shape the Log
Before the chocolate mixture has had a chance to cool, pour it out onto a sheet of baking parchment and roll it with your hands into a log shape about 2 inches thick. This parchment paper makes this step easy because the chocolate won’t stick to it.
You can twist the paper at the ends like a candy bar to help the salami log hold its shape, then let it set in the freezer for at least 3 hours.
Finish and Serve
Once it has hardened, carefully unwrap the baking parchment from the salami log. At this point, you can roll it in powdered sugar, cocoa powder, or shredded coconut, if you like, for a traditional look or a different flavor.
Serve the chocolate salami in slices just like a real salami, and watch everyone marvel at how it looks. A sharp knife makes clean slices, and you’ll have a sweet treat that looks as impressive as it tastes. Enjoy!
Vegan Chocolate Salami travels beautifully to parties, potlucks, and gift exchanges because it holds its shape well when kept cold. Wrap the log tightly in parchment paper or plastic wrap, then place it in an insulated bag with ice packs to keep it frozen during transport.
If you’re giving it as a gift, you can place it in a kraft gift box lined with tissue paper and tie it with twine or ribbon for a festive presentation. Once you arrive, slice it right away and serve it on a platter, or keep it in the freezer until you’re ready to serve.
Ingredients
- 2 cups grated dark vegan chocolate
- 1 ½ cups crushed vegan cookies
- ¼ cup soy milk
- 3 tablespoons vegetable oil
- 1 teaspoon coffee powder
- Pinch of salt optional
Instructions
- Break up your vegan cookies/biscuits into chunks. You don’t want them to turn to powder, so it’s best to do this by hand.
- Pop them onto a dry cloth, fold the cloth around the cookies, and and crush them by applying pressure with your hands.
- Put the cookies aside, and move onto the chocolate mixture.
- Melt your dark chocolate over low heat using a double boiler, so that it doesn’t burn.
- Once the chocolate has melted, remove it from the heat and add your soy milk (or any plant-based milk you like), and the vegetable oil, coffee powder, and a pinch of salt. Mix it well to combine.
- Then fold in the broken cookies/biscuits.
- Before the chocolate mixture has had a chance to cool, pour it out onto a sheet of baking paper, and roll it with your hands into a log shape.
- You can twist the paper at the ends, like a candy bar. Then let it set in the freezer for at least 3 hours.
- Once it has hardened, take it out of the freezer, and remove the baking paper (at this point, you can roll it in icing sugar if you like).
- Serve the chocolate salami in slices, just like a real salami.
Notes
- Use good-quality dark chocolate: The chocolate is the star here, so pick one you actually like eating on its own because the flavor will shine through.
- Don’t crush the cookies too fine: You want chunks and pieces, not powder, so the texture stays interesting in every slice.
- Work quickly after mixing: The chocolate starts to firm up as it cools, so shape the log right away while the mixture is still pliable and easy to roll.
- Freeze on a flat surface: Make sure the log sits flat in the freezer so it doesn’t roll around and lose its shape while it sets.
- Slice with a sharp knife: A sharp chef’s knife will give you clean slices without crushing the log, and you can wipe the blade between cuts for the neatest presentation.
- Flash-freeze slices for gifting: If you want to give away individual slices, freeze them on a baking sheet for 30 minutes first, then wrap them individually so they don’t stick together.
Nutrition
How to Store Leftovers
Store leftover chocolate salami, wrapped tightly in parchment paper or plastic wrap, in an airtight container in the freezer for up to 2 months. The freezer keeps the chocolate firm and the cookies crunchy, so it’s ready to slice whenever you want a quick dessert.
You can slice it straight from the freezer since the texture is fudgy enough to cut through easily, or let it sit at room temp for 5 minutes if you want it slightly softer. I keep it in an airtight glass container if I’m storing it for longer than a week to prevent freezer burn.
What to Serve With Vegan Chocolate Salami
Serve slices with espresso, cappuccino, or hot chocolate for a dessert that feels like an Italian café experience. Fresh berries like raspberries or strawberries add bright contrast to the rich chocolate, and a dollop of coconut whipped cream makes it feel extra special.
You can also pair it with other cookies, biscotti, or fruit for a dessert platter at parties. It works beautifully alongside nuts, dried fruit, and other no-bake treats when you’re putting together a dessert board for gatherings.
More Easy Recipes for You to Try at Home
Check out these other vegan chocolate desserts I think you’ll make on repeat.
