• Michie

YouTube recipe “Vegan chocolate salami” / ”ヴィーガン チョコレートサラミ”


















* 薄力粉 75g

* 全粒粉 75g

* アーモンドプードル 50g

* 片栗粉 10g

* ベーキングパウダー 小1

* 塩 ひとつまみ


* 植物油 50cc

* メープルシロップ 50cc


* ヴィーガンチョコレート 100g

* ココナッツオイル 大2

* 豆乳 大2

* ココアパウダー 大2

* バニラエキストラクト 小1/2

* 塩 ひとつまみ

* ドライフルーツ(レーズン、イチジク、アプリコットなど、刻む)30g

* ナッツやシード(アーモンド、クルミ、ピスタチオ、パンプキンシードなど、刻む) 20g

* ビスケット(くだく)60g


1. (ビスケット)ボールにDRYの材料を入れ、泡立て器で混ぜる。

2. WETの材料を混ぜて加え、さっくりゴムベラで混ぜ、手でまとめる。

3. クッキングペーパーの上に取り出して綿棒で厚さ5mmに伸ばし、好みのサイズにカットする(または好みの型で抜く)。

4. 180度に予熱したオーブンで25分焼く。

5. オーブンから取り出して粗熱をとり、切り込みに合わせて手で折る(型にそって取り出す)。

6. チョコレートサラミ用に60gとっておき、残りは溶かしたチョコレートでコーティングする。

7. (チョコレートサラミ)耐熱容器にチョコレート、ココナッツオイル、豆乳、ココアパウダー、バニラエキストラクト、塩を入れる。

8. 湯煎にかけて溶かす。

9. ドライフルーツ、ナッツ、ビスケットを加えてまんべんなく混ぜる。

10. クッキングペーパーの上にのせ、細長い形に伸ばして包み、1時間以上冷凍庫で冷やし固める。

11. 冷凍庫から取り出し(長時間冷凍庫に入れていて固い場合は、冷蔵庫または室温で少しやわらかくもどしてから)カットする。


These biscuits are crispy and delicious as they are even without chocolate!

If you coat it with melted chocolate, it will look and taste much better!

You can enjoy the texture of chocolate salami by adding a lot of biscuits and nuts.

It is difficult to cut beautifully because it contains a lot of ingredients.

So it may be easier to slice if you remove it from the fridge 10-20 minutes before slicing, warm the sharp knife, and cut slowly and carefully, not too thin.

Even if it breaks, you can press it tightly with your fingers and it will stick again.

This time I tried to make it not a round but a triangle shape just for fun, but you can make it any shape of your choice.

You can also drop it on parchment paper with a spoon, or spread it flat and after harden, break with hands roughly.

It's really fun to make various shapes.

Please enjoy it in your ways.


“Vegan chocolate salami and chocolate biscuits”


(25 biscuit)


* 75g whole wheat plain flour

* 75g plain flour

* 50g almond powder

* 10g potato starch

* 1 tsp baking powder

* a pinch of salt


* 50cc vegetable oil

* 50cc maple syrup

(Chocolate salami, 4cm triangle * 32cm length)

* 100g vegan chocolate (I use 75%)

* 2 tbsp coconut oil

* 2 tbsp soy milk

* 2 tbsp cocoa powder

* 1/2 tsp vanilla extract

* a pinch of salt

* 30g dried fruits (raisin, fig, apricot…, chopped)

* 20g nuts or seeds (almond, walnut, pistachio, pumpkin seed…, chopped)

* 60g biscuit (crumble up with your hands)



1. (Biscuit) Preheat oven to 180C and prepare a parchment paper on a baking tray.

2. In a medium sized mixing bowl, mix together the whole wheat flour, plain flour, almond powder, potato starch, baking powder and salt.

3. Add the vegetable oil and maple syrup. Mix until well combined. Don’t knead.

4. Form the dough into a ball and place on the prepared parchment paper.

5. Roll it out to an even 5mm thick. Using a cookie cutter, cut out as many as you can. If it’s possible, place the cut dough 1cm apart on the baking trays. But if it sticks and you can’t take out from the dough, don’t worry, leave it.

6. Bake in the oven for 25 minutes or until the edges are lightly golden. Remove and leave to cool completely on the tray.

7. Remove the dough around the die-cut biscuits with your fingers. Use the broken parts for the chocolate salami.

8. (decoration) Melt some chocolate in a double boiler and dip the die-cut biscuits.

9. Let it cool in a fridge so that the chocolate will harden.

1. (Chocolate salami) Put the chocolate, coconut oil, soy milk, cocoa powder, vanilla extract and salt into a glass bowl or stainless bowl.

2. Warm the bowl over a hot water bath for melting the chocolate and coconut oil. Stir until smooth.

3. Add dried fruits, nuts, seeds, and biscuits, and mix until well combined.

4. Place the mixture on a large parchment paper and shape it into a triangular log (or shape of your choice).

5. Wrap the parchment paper and place in the freezer for 30 minutes to harden.

6. To serve remove the parchment paper (and dust the salami with powdered sugar if you want) and slice.