Chocolate Crunch Salame

Chocolate Crunch Salame

Such a pretty number to pull out for a party or dinner, and perfect to have in the fridge to slice up when you fancy a chocolate hit. Without using the old school crushed biscuits for the crunch.

It’s a simple melt and mix number – and even easier if you happen to have a Thermomix – I have been living on this over the holidays.


  • 300g Dark Chocolate (70% or higher) broken into pieces
  • 150g Coconut oil
  • 50g Sunflower seeds
  • 100g Hazelnuts
  • 50g Buckwheat Groats (these you can get online Buy Whole Foods Organic Buckwheat Raw 1 kg)
  • 1/2 cup soft dried figs, chopped
  • 2 tbsp dried cranberries
  • 2-3 tbsp Cocoa Powder (or icing sugar if you want the white look)

In an bowl over a pan of gently simmering water, melt the chocolate and coconut oil then remove from heat. Place the nuts and seeds into a magimix or blender and blitz until chopped well. Do chop with a knife if you want.

Tip all the ingredients into the molten chocolate mixture and stir well to combine.

Line a baking tray and pour the mixture in, and leave in the fridge for 20-30 minutes until malleable but not runny.

Cut two sheets of baking paper (about 10″ x 14″) and taking half the mixture, roll into a sausage in the paper, twisting the ends shut tightly.

Place back in the fridge for 2 hours at least. Unroll and sprinkle with cocoa or icing sugar to serve. To go the extra mile you can tie with string like a salami. Slice onto a wooden chopping board and serve on the table.

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