Vegan chocolate salame

Before proceeding to the recipe and the description of the procedures that make up the various phases, I would like to dwell on an important question that people often ask me:

IS THE CHOCOLATE GOOD FOR US OR NOT ?

The answer is: it depends!

It depends on what kind of chocolate we buy first and so the type of processing that the chocolate has undergone before arriving on the shelves of the supermarket where we purchased it.

In general, chocolate is produced by mixing cocoa powder with sugar. From this it is understood that cocoa and chocolate are two different things, even if strictly connected.

Cocoa is the powder that is obtained through roasting and grinding of the beans that are formed inside the cabosse, that is the large elongated berry fruit with a color that can vary from green to reddish and yellowish.

Now the reasoning from my point of view is simple and is this. As long as we eat a type of artisanal chocolate (ie with greater guarantees of purity) without sugar, that’s fine. As long as you obviously do not abuse it and it does not become a kind of addiction.

Otherwise, buy any type of chocolate that is offered on the market at very low prices, it means, with a 100% probability, that you are not only eating the product of pure cocoa processing, but also crushed shells, dextrins and different types of flour that affect its purity.

ARTISANAL WITHOUT SUGAR YES, OTHERWISE IT IS ACIDIFYING

So, summing up, taking a bit of chocolate from time to time does not hurt, but only if this is purchased as artisanal and sugar-free, or in its purest form.

If you do not find it at the supermarket near your home, then I strongly advise you to desist and turn to an organic market or buying it on the internet.

If you do not know where to look, I can recommend this link where you can buy an unsweetened Dark Chocolate (99% Cacao).

But now come to us and our recipe:

AMOUNT FOR A MEDIUM-SIZED SALAMI (ABOUT 14-15 SLICES)

Ingredients:

100 g of wholemeal vegan biscuits
50 gr of hazelnut grains
50 gr of walnuts grains
170 gr of 100% pure artisanal chocolate
30 gr of unfiltered cold-pressed extra virgin olive oil
3 tablespoons of agave juice
35 gr of oat milk (or other vegetable beverage of your choice)
1 teaspoon of natural and pure organic bitter cocoa

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KITCHEN TOOLS ~ For this dessert, you need:

a saucepan to melt the chocolate in a bain-marie
a container to collect and mix all the ingredients
baking paper to wrap the chocolate salame
chopping board and knife to cut the slices

PREPARATION TIME ~ About 20 min + a couple of hours in the freezer to tighten up

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DIRECTIONS:

First melt the chocolate in a bain-marie, using a saucepan with water.

Meanwhile, with a clean cloth, chop the vegan wholemeal biscuits. It is not necessary to make them crumble too much, it’s nice to be able to see some pieces of biscuit intact. Crumble the walnuts if they do not have to be chopped.

Then add the crushed biscuits, the chopped walnuts and the chopped hazelnuts in a bowl. Pour also the teaspoon of bitter cocoa and mix everything.

Once the chocolate has melted, pour the agave juice, the oil, the oatmeal into the same saucepan and mix again.

At this point, pour the liquid ingredients into the bowl of dry ingredients and mix well until the two parts are completely amalgamated.

Pour the mixture on a sheet of baking paper and give it a cylindrical shape. Roll it up and close the two ends with a string, giving it the shape of a candy. Then put it in the freezer for a couple of hours.

When it is solidified, you can take it out and cut it into slices.