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The Best Crunchy and Sweet No-Bake Chocolate Salami (Shokoladnaya Kolbasa)

Chocolatey, nutty, sweet and crunchy! Its the Best Crunchy and Sweet No-Bake Chocolate Salami (Shokoladnaya Kolbasa) from my childhood.
chocolate-salami-sliced-on-a-white-board-with-paper-labels
chocolate-salami-sliced-on-a-white-board-with-paper-labels

The Best Crunchy and Sweet No-Bake Chocolate Salami (Shokoladnaya Kolbasa)

Chocolatey, nutty, sweet and crunchy! Its the Best Crunchy and Sweet No-Bake Chocolate Salami (Shokoladnaya Kolbasa) from my childhood.
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Course: Desserts
Cuisine: Russian
Allergy: Dairy Free, Vegetarian
Total Time: 1 hour 20 minutes
Servings: 16
Calories: 475kcal

Equipment

Ingredients

  • 3 cups animal cookies, crushed
  • 1¾ cups walnuts, chopped
  • 1 cup sugar
  • 3 eggs
  • 1 cup unsalted butter
  • 3 Tbsp cocoa

Instructions

  • Crush animal cookies by hand or in a food processor into a large bowl (medium sized pieces).
  • To the cookie bowl add 1 ¾ cup of walnuts.
  • In a sauce pan melt 1 cup unsalted butter.
  • Sift sugar and cocoa, add to the butter.
  • Bring to a boil, take off heat.
  • Stir in eggs one by one, mixing quickly after each egg.
  • Pour into the walnut and cookies and combine together.
  • On a clean surface, take plastic wrap or parchment paper and cut off a square piece.
  • Put ⅓ of the chocolate mix and with the help of plastic wrap (or parchment paper), form a sausage shape. Make a knot at each end.
  • Repeat the last step until the mix is finished.
  • Transfer the kielbasa into the refrigerator until it becomes stiff (a few hours, or overnight). For faster results, freeze.
  • Once firm, slice and enjoy with tea! You can roll it in powdered sugar to make the salami effect.

Nutrition

Calories: 475kcal | Carbohydrates: 43g | Protein: 6g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 170mg | Potassium: 125mg | Fiber: 2g | Sugar: 22g | Vitamin A: 440IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg

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