Unwrap the baking paper and cut the first slice. Small pieces of almond stand out against the dark cocoa mixture, and the aroma of hazelnuts comes through as you lift it onto a plate. This vegan sweet salami brings together cocoa, dates and vanilla in a compact dessert that you can prepare before guests arrive.
It takes its name from its rolled shape and sliced appearance. In this version, hazelnut flour and chopped nuts provide the texture, with no biscuits in the mixture. Dates help bind the ingredients and bring a gentle caramel flavour, while cocoa gives each slice its chocolate character.
Make it for coffee after lunch, a winter evening at home or a dessert platter during Christmas Lent. The ingredients are entirely plant-based. The oven stays off: cook a small tapioca and almond drink mixture on the hob, combine the ingredients, then let the wrapped roll firm up in the fridge.
Hazelnuts, cocoa and dates: the flavour of each slice
Hazelnut flour for a fine, nutty base
Dragon Superfoods organic hazelnut flour is made from hazelnuts after part of their oil has been extracted. It gives the mixture a fine texture and a recognisable hazelnut flavour. Chopped almonds add the small pale pieces you see when the roll is sliced.
Keep those pieces small enough for a knife to pass through easily. You want a little bite in each slice, with a cocoa mixture that holds together around the nuts.
Cocoa and a little vanilla
Bett’r organic cocoa powder gives the dessert its dark colour and cocoa flavour. Sift it before mixing so it spreads evenly through the hazelnut flour. A small pinch of vanilla rounds out the flavour, and a pinch of salt makes the combination more distinct.
Soft dates and gentle sweetness
Dates play two roles here: they sweeten the mixture and help the dry ingredients bind. Choose soft dates and blend them into a paste. Erythritol adds further sweetness; start with the smaller quantity and adjust after the cooked base has cooled enough to taste.
Unscented coconut oil lets the cocoa and hazelnut flavours come through. It also firms as the dessert chills, so the time in the fridge matters as much as the mixing.
Ingredients and equipment
- Makes: 1 small roll, approximately 12 slices
- Active preparation: approximately 25 minutes
- Chilling: approximately 3 hours, or overnight
- Equipment: a small food processor, small saucepan, whisk, bowl, spatula, baking paper and a sharp knife
For the sweet salami
- 100 g Dragon Superfoods organic hazelnut flour
- 1 level tablespoon Dragon Superfoods organic tapioca starch
- 3 to 4 level tablespoons Dragon Superfoods organic erythritol, finely powdered
- 2 level tablespoons Bett’r organic cocoa powder
- 2 tablespoons, or 30 ml, Dragon Superfoods organic unscented coconut oil, melted
- 5 to 6 soft Smart Organic organic pitted dates
- 30 g Smart Organic organic almonds, chopped into small pieces
- 50 ml The Bridge organic 6% almond drink, plus 1 to 2 teaspoons only if the finished mixture needs moisture
- 1 small pinch ground vanilla
- 1 small pinch salt
For the finish, set aside a little extra cocoa or finely powdered erythritol. Measure with level 15 ml tablespoons and 5 ml teaspoons. Date size and softness affect the mixture, so check its texture before adding any extra liquid.
This recipe contains hazelnuts and almonds. Keep that in mind when preparing it for guests.
How to make cocoa and hazelnut sweet salami
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Prepare the dates and nuts
Check the dates for any remaining stones. If they are firm, soften them in warm water for approximately 10 minutes, then drain and pat dry. Process into a paste. Chop the almonds into small pieces and set aside.
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Cook the tapioca base
Whisk the tapioca starch into the 50 ml of cold almond drink in a small saucepan. Add 3 tablespoons of erythritol. Heat gently, stirring constantly, until the mixture thickens, looks glossy and begins to bubble gently. Continue stirring for approximately 30 to 60 seconds, then remove from the heat. Leave to cool until warm.
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Combine the cocoa mixture
Sift the cocoa into a bowl with the hazelnut flour, vanilla and salt. Add the date paste, melted coconut oil and warm tapioca base. Mix thoroughly with a sturdy spatula, pressing through any pockets of dry ingredients.
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Check the texture and add the almonds
The mixture should hold together when pressed and be firm enough to shape. If it crumbles after thorough mixing, work in almond drink a teaspoon at a time, using no more than the extra 2 teaspoons listed. Once cool enough, taste and add up to the remaining tablespoon of finely powdered erythritol if needed. Fold in the chopped almonds.
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Shape and wrap the roll
Let the mixture cool to room temperature. Put it on a sheet of baking paper and press it into a compact roll. Fold the paper over it, roll firmly and twist the ends to hold the shape. Refrigerate for approximately 3 hours, or overnight, until firm enough to slice.
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Finish and slice
Unwrap the chilled roll. Dust lightly with cocoa or finely powdered erythritol, then cut into approximately 12 slices. Use a sharp knife and wipe it between cuts. If the roll is very firm, leave it for a few minutes before slicing.
Small details that make shaping easier
Prepare the tapioca before mixing
The tapioca starch goes into cold almond drink first, then the mixture is heated until thickened. This gives it a binding role in the dessert. Let the cooked base cool until warm before combining it with the remaining ingredients.
Add extra liquid slowly
Work the date paste and warm base through the dry ingredients before deciding whether the mixture needs more moisture. A teaspoon can make a difference in a small batch. Aim for a mixture you can press into a roll.
Chill until the centre is firm
The outside can feel ready before the middle. If the first slice squashes under the knife, wrap the roll again and return it to the fridge. Give it more time, then try once more with a clean, sharp blade.
Serving and keeping your sweet salami
Arrange a few slices on a small plate and leave the nut pieces visible. A light cocoa finish brings a more pronounced cocoa taste, while powdered erythritol gives the outside a pale coating. A little is enough for either finish.
Serve with coffee or a warm infusion. For a dessert table during Christmas Lent, prepare the roll the day before and slice it shortly before serving. Keep the rest wrapped so the cut surface stays covered.
Store in a closed container in the fridge at 4°C or below and use within 3 days. Bring out the quantity you plan to serve and return the remaining roll to the fridge.
Frequently asked questions
Does this sweet salami contain biscuits?
No. This version uses hazelnut flour and chopped almonds. Its rolled shape and cocoa mixture make it similar in appearance to a biscuit-based chocolate salami.
Why is the tapioca starch cooked?
Heating it with almond drink thickens the base used to bind the mixture. Follow the saucepan step before adding it to the hazelnut flour and cocoa.
Can I replace hazelnut flour with ground whole hazelnuts?
They behave differently. The flour used here has had part of its oil removed; ground whole hazelnuts retain more fat. Use the stated flour for these proportions. A version made with whole nuts needs its own adjustment.
Is this dessert sugar-free?
No. Erythritol sweetens the mixture, but the dates contain sugars. The recipe is plant-based and sweetened with dates and erythritol.
Why is my roll difficult to slice?
If it is soft, refrigerate it for longer. If it is very hard, leave it for a few minutes before cutting. Small nut pieces and a sharp knife also help the slices hold together.
Can I prepare it the day before?
Yes. Keep the wrapped roll in the fridge overnight, then dust and slice before serving. Store refrigerated and use within 3 days of preparation.
