Chocolate Pistachio Salami (No Bake)
Najat
Photo by Najat
Looking for a simple no-bake dessert that’s as delicious as it is unique? This chocolate salami is packed with white chocolate, crunchy pistachios, and sweet dried fruits. Just mix, shape, freeze, and slice—it’s perfect for parties, coffee breaks, or even gluten-free swaps. A show-stopping treat that’s effortless to make!
Ingrediënten
COOKIE DOUGH
Shop ingredients:
Tips
No cranberries? Try raisins, chopped dates, or other dried fruits.
Not a fan of pistachios? Replace them with almonds, hazelnuts, or pecans.
Make sure to roll the plastic wrap tightly around the dough. This helps create a neat cylindrical shape and makes slicing easier.
Use a sharp knife and wipe it clean after each cut to prevent sticking. For extra ease, lightly oil the knife or warm it under hot water.
Roll the outside of the cookie dough in extra chopped pistachios, shredded coconut, chocolate flakes, or other toppings for an extra crunch.
Substitute tea biscuits with gluten-free cookies to make this recipe suitable for those with gluten intolerance.
Want to make less? Halve the recipe. Want to make more for a party? Double it, but work in batches for the best results.
Stappenplan
Heat the heavy cream just below boiling point. Remove the pan from the heat and add the broken pieces of white chocolate. Let it sit for 1 minute, then stir until smooth.
Roughly chop 75 g of the pistachios and leave the remaining 50 g whole. Cut the dried apricots into small pieces. Roughly chop the walnuts. Crumble the tea biscuits.
Place the crumbled tea biscuits in a large bowl. Add the chopped pistachios, whole pistachios, chopped walnuts, dried cranberries, apricot pieces, and white chocolate ganache. Mix thoroughly until combined.
Lay a piece of plastic wrap on a clean work surface. Spread out about half of the cookie dough onto it and shape it into a log. Roll the plastic wrap tightly around the log, ensuring it is well sealed. Repeat with the remaining cookie dough.
Place the two wrapped logs in the freezer until firm. For me, this took about 2 hours, but keep an eye on it.
Slice the chilled cookie dough and serve.
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