Vegan Chocolate Salami with Cannellini Beans

Ingredients

• 150 g Cooked cannellini beans (Drained if using canned beans)
• 40 g Plant-based milk (Any variety)
• 2 tbsp Agave syrup
• 200 g Dark chocolate (55% cocoa solids)
• 35 g Neutral vegetable oil
• 220 g Assorted dry biscuits (The creator used a mixture of shortbread-style biscuits, digestive biscuits, and Oro Saiwa biscuits; use broken or leftover biscuits if desired)
• 1 tbsp Flaxseeds (A generous tablespoon)
• Powdered sugar (For dusting before serving)

Steps

1. 1

   Place the cooked cannellini beans, plant-based milk, and agave syrup in a blender or food processor. Blend thoroughly until the mixture is smooth and creamy, scraping down the sides if necessary.

2. 2

   Melt the dark chocolate gently either in a heatproof bowl over a pan of simmering water or in the microwave, using short intervals and stirring between each interval so it does not scorch.

3. 3

   Add the vegetable oil to the melted chocolate and stir it in gently until fully incorporated and glossy. Set the chocolate aside for a few minutes so it becomes lukewarm rather than piping hot.

4. 4

   Pour the lukewarm chocolate mixture into the blended cannellini bean mixture. Stir until the chocolate is evenly distributed and the mixture is uniform.

5. 5

   Break or crush the dry biscuits into uneven crumbs and pieces. Add them to the chocolate mixture along with the flaxseeds.

6. 6

   Mix again until the biscuits and flaxseeds are distributed throughout. The mixture should be thick enough to shape while still holding together when pressed.

7. 7

   Lay out a sheet of parchment paper and a sheet of aluminum foil. Transfer about three-quarters of the mixture onto the parchment, shape it into a compact log, and wrap and twist the ends like a candy wrapper.

8. 8

   Shape the remaining mixture into a second, smaller log and wrap it in the same way. The recipe produces one larger and one smaller chocolate salami.

9. 9

   Refrigerate the wrapped logs for at least 2 to 3 hours, until firm enough to slice.

10. 10

    Unwrap the chilled logs, dust them with powdered sugar, and cut them into slices before serving.

Notes

Keep refrigerated. The recipe is intended to use up broken or leftover dry biscuits. Both water-bath and microwave melting methods are given; avoid overheating the chocolate before combining it with the bean mixture.

Nutrition per serving

• dessert
• vegan
• plant-based
• no-bake
• Italian
• dairy-free
• egg-free
• make-ahead