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.