Vegan Biscuit Salami – Sugar-Free No-Bake Chocolate Log
This vegan biscuit salami is a no-bake chocolate treat made with crushed biscuits, carob powder, coconut oil, and dates or maple syrup as a natural sweetener. It takes about 10 minutes to prepare, then needs 1 to 2 hours in the fridge to firm up enough to slice. Shape it into a log and roll in desiccated coconut or cacao powder, or press the mixture into a tart mold and slice into portions. No oven, no sugar, no butter.
This Recipe Works If You Need
- A childhood-classic dessert without refined sugar or dairy
- A 10-minute no-bake treat that keeps well in the fridge for a week
- A naturally sweetened dessert to bring to a gathering or pack as a snack
- A recipe with very few ingredients and no cooking at all
Why You’ll Love This Recipe
- No sugar — naturally sweetened with dates or maple syrup
- No baking — mix, shape, chill, done
- Vegan and dairy-free — uses coconut oil instead of butter
- Carob instead of cocoa — naturally sweeter, caffeine-free, and it means less sweetener is needed overall
Ingredient Notes
Biscuits — Any plain, dry biscuit works. Oat biscuits, digestives, or graham crackers all give a slightly different texture — oat biscuits give a chewier result, digestives give a crumblier one. For a gluten-free version, use certified gluten-free oat or rice biscuits. Crush them in a food processor for fine crumbs, or pulse for a coarser texture with visible biscuit pieces.
Carob powder — Carob has a naturally sweet, slightly earthy flavor that is milder than cocoa and contains no caffeine or theobromine. It works especially well here because it reduces the amount of added sweetener needed. Cocoa powder can be substituted at the same quantity if you prefer a darker, more bitter chocolate flavor.
Coconut oil — Use refined coconut oil if you don’t want a strong coconut flavor in the finished salami, or unrefined (virgin) coconut oil for a more pronounced coconut note. The oil binds the mixture and firms up when chilled, giving the salami its sliceable texture. Melt it before mixing.
Sweetener — Medjool dates blended into a paste give the best binding and a caramel-like sweetness. Maple syrup or agave work too and require less preparation. If using dates, blend them with 2 to 3 tablespoons of water first until smooth before mixing into the other ingredients.
Nuts or dried fruit (optional) — Chopped walnuts, hazelnuts, raisins, or dried cranberries stirred through the mixture add texture and flavor without changing the basic recipe. Traditional biscuit salami often includes whole nuts for visual impact when sliced.
Tips
- Mix everything while the coconut oil is still warm and liquid — once it starts to cool and solidify, the mixture becomes difficult to shape evenly.
- Wrap the log tightly in plastic wrap and twist the ends like a candy wrapper before refrigerating. This helps it hold a firm, round shape rather than flattening as it chills.
- Chill for at least 2 hours before slicing — 1 hour is not quite enough; the coconut oil needs more time to fully solidify. Overnight gives the cleanest slices.
- Use a sharp knife and slice with one clean downward motion rather than sawing — the latter crumbles the biscuit pieces inside.
- Roll in cacao powder or desiccated coconut just before serving rather than before chilling — this keeps the coating dry and visually clean.
Substitutions and Variations
Truffle balls instead of a log — Roll the chilled mixture into small balls, then coat in cacao powder or coconut. The same mixture, a different presentation that is easier to serve at a party without slicing.
Tart mold version — Press the mixture into a lined tart mold and refrigerate until firm. Slice into wedges for a neater presentation. Works well if you want even portions rather than rustic rounds.
Add orange zest — A teaspoon of finely grated orange zest stirred through the mixture before shaping gives a chocolate-orange flavor that works well with both carob and cocoa.
Use cocoa instead of carob — Same quantity, darker and more bitter result. Add a little extra sweetener if using cocoa, since carob is naturally sweeter than cocoa.
Storage and Make Ahead
Keep the biscuit salami wrapped in plastic wrap in the fridge for up to 7 days. Slice portions as needed and return the rest to the fridge. It also freezes well for up to 2 months — wrap the full log in plastic wrap and then in foil before freezing. Slice from frozen with a sharp knife, or thaw in the fridge for 30 minutes first.
This is a good make-ahead recipe for parties — prepare it 1 to 2 days before and keep refrigerated until needed.
Biscuit Salami
Ingredients
Instructions
- Place the biscuits in a paper/plastic bag. Place the bag in a mortar and pestle and start smashing them into smaller pieces. By using a bag instead of just putting the biscuits in the mortar and pestle, you won’t have biscuit crumbles all over your kitchen 🙂
- Place the walnuts in the blender and pulse once or twice. Set aside.
- Add dried plums, dates, coconut oil, carob, and rum extract in the blender and blend until you get a smooth paste.
- In a large bowl add the smashed biscuits, plums and dates paste, almond milk and ground walnuts.
- Start mixing. It’s a lot easier if you mix using your hands.
- Mold the paste into any shape you want. I placed the paste into a tart shape.
Notes
Cover the shape with a plastic wrap. This way it will be a lot easier to get the salami biscuit out of the shape without worrying it will stick to it. Enjoy!!
Frequently Asked Questions about Biscuit Salami
What is biscuit salami?
Biscuit salami (salam de biscuiti in Romanian) is a traditional Eastern European no-bake dessert made by mixing crushed biscuits with cocoa or carob, butter or oil, sugar, and sometimes eggs, then shaping the mixture into a log and chilling until firm. When sliced, the cross-section resembles the look of a cured meat salami — biscuit pieces suspended in chocolate, with added nuts or dried fruit looking like the fat marbling. This version is vegan and sugar-free, using coconut oil and natural sweeteners.
Can I use cocoa instead of carob?
Yes, in the same quantity. Cocoa gives a darker color and a more bitter, classic chocolate flavor. Carob is naturally sweeter and caffeine-free, which is useful if you are making this for children or people sensitive to caffeine. If you switch to cocoa, add a little extra sweetener to compensate for the lower natural sweetness.
How long does biscuit salami keep?
Up to 7 days in the fridge, wrapped tightly. The texture and flavor actually improve after the first day as the biscuits absorb some moisture from the coconut oil and the flavors come together. For longer storage, freeze for up to 2 months wrapped in plastic and foil. Slice from frozen or thaw in the fridge.
Is this biscuit salami gluten-free?
It can be made gluten-free by using certified gluten-free biscuits. Standard digestives or oat biscuits contain gluten, so check the label carefully. All other ingredients in this recipe (carob, coconut oil, dates, or maple syrup) are naturally gluten-free.
What can I add to biscuit salami for more flavor?
Chopped walnuts or hazelnuts add crunch and a traditional look when sliced. Raisins or dried cranberries add sweetness and chewiness. Orange zest gives a chocolate-orange flavor. A pinch of cinnamon or a drop of vanilla extract both work well. Rum extract is used in the traditional Romanian recipe for adults — a small amount gives an authentic flavor without any alcohol in the finished dessert.
