chocolate salami

Chocolate Salami Recipe. Vegan. GF Friendly

Chocolate Salami

Chocolate salami

This delightful chocolate confection recipe has a funny name, because each slice is specked with the nuts and graham crackers and looks as funky as salami. While I never eat the original salami, I happily feast on its chocolate version. You will love the creamy-crunchy feel in every bite! Vegan and gluten-free friendly to boot!

Gluten-Free Logs

Gluten free graham crackers



No problem making it gluten-free! Plenty great quality gluten-free graham crackers or tea biscuits.

These graham crackers will do the trick for any recipe that calls for regular ones: cheesecake, chocolate peanut butter pie, and many more



Freeze the Rolls!



No need to slice all the rolls right away, leave the unused logs in the freezer or refrigerator until ready to use: They keep very well. Take the rolls out as needed, and slice them as you go.

Get Fancy with Chocolate Salami!


Have fun rolling the logs in shredded coconut, toasted sesame seeds, crushed nuts etc, and get a different look each time, with each log! You will get a really fun and elegant look by mixing and matching the slices in the same display. The border will stick to the logs very easily: just press the rolls hard in the garnish!




  • 1 1/2 cups confectioner's sugar
  • 1 cup natural “margarine spread” (health food stores)
  • 3 tablespoons dark rum, bourbon, or unflavored brandy (liquor stores)
  • 2 cups best-quality semisweet chocolate chips or grated chocolate
  • ¼ cup pure cocoa powder
  • 2 tablespoons instant coffee powder, decaf OK
  • 1 cup toasted pecans or hazelnuts, coarsely chopped
  • ½ box (7½ ounces total) unflavored graham crackers, gluten-free OK, broken by hand into small pieces


Melt the first set of ingredients on a very low flame, stirring. Turn off the flame. Add the nuts and graham crackers and combine thoroughly.

Refrigerate the mixture briefly to let it firm up so it’s easier to handle. Shape into logs about 2 inches in diameter. If you are rolling the logs in seeds, shredded coconut or crushed nuts (see intro), do this step at this point.

Wrap tightly in plastic, securing the ends with twisters. You will get 5 to 6 logs total.

Refrigerate the logs 2 to 3 hours, until firm (or freeze the logs you will use later). Unwrap and slice ½ inch thick with a sharp serrated knife. Makes about 6 dozen slices (each log makes about a dozen slices).

Keep the slices refrigerated until serving time.

Yield: Makes about 6 dozen slices.

8 replies
  1. marilyn
    marilyn says:

    the recipe ingredient list does say egg/…and it says it is a vegan recipe…but in the instructions you talk about adding an egg…
    have you made this without an egg??

    • Lévana
      Lévana says:

      Marilyn, oh yay, great catch. I have long since eliminated the egg, and it comes out fantastic, perfect vegan treat for all. I just took out the line in the instructions, all good to go. Thank you so much!

    • Lévana
      Lévana says:

      Shari So sorry I don’t understand. I assume you mean Pessach substitutes. I used Confectioner’s sugar, available on Pessach, and brandy, also available. What’s the problem?

  2. Pessy Gansburg
    Pessy Gansburg says:

    Dear Levana,
    Just did these for Pessach substituing Matza for cookies, forthose that do gebrochts and thse that dont can do nuts of all kinds and dried fruit. It iss delightful!

  3. Maurice Tinch
    Maurice Tinch says:

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