This recipe is inspired by a Nigella Lawson recipe which I modified and used to teach at our Edible gifts workshop. I realised I hadn't shared it yet, so here goes:
- 200 g of sweet biscuits (gluten free are fine)
- 140 g of dairy free butter
- 100g dark chocolate
- 50 g of powdered cocoa
- 100 g chopped almonds/pistachios
- 6 dried figs chopped
- 120 g of sugar/80g agave powder
- optional: 3 tablespoons of brandy liquor or coffee
- Break the biscuits into small pieces, like big crumbs.
- In the same bowl, add sugar, nuts, cocoa and the butter (the latter slightly melted).
- Stir all ingredients together with a wooden spoon.
- Melt the chocolate and then add it to the bowl.
- Mix everything together
- Unroll and slice off 2 large pieces of cling film, overlapping them so that you have a large cling-covered surface to roll the chocolate salami out on.
- Tip the chocolate mixture out in the middle of this and – using your hands, messy though this is – mould the mixture into a fat salami-like log, about 30cm long.
- Cover the chocolate log completely with the cling film, and then firmly roll it, as if it were a rolling pin, to create a smooth, rounded cylinder from the rough log you started with. Twist the ends by grasping both ends of the cling film and rolling the sausage-log towards you several times.
- Put it in the fridge to set.
- Decorate by rolling in icing sugar then tying with string to resemble store bought salami.