Vegan No-Bake Biscuit Salami Dessert


Vegan No-Bake Biscuit Salami Dessert


Biscuit Salami is a traditional dessert, well-known across the Europe, from Portugal to Italy and from Turkey to Hungary. In Romania it used to be a traditional dessert in the dark ages of communism, because it’s a simple, easy to make dessert and the ingredients were quite easy to find, even back then.

The classic Biscuit Salami is made from butter, cocoa, sugar, Turkish delight (or candied fruits), walnuts (or other nuts) and of course biscuits.

This Biscuit Salami is a Turkish dessert, with no cocoa but with carrots. It’s light, tasty, fancy and quite impressive. My kids loved it.


Vegan No-Bake Biscuit Salami Dessert 1


Ingredients Vegan No-Bake Biscuit Salami Dessert

  • 500 g carrots, grated
  • 200 g plain biscuits
  • 100 g granulated sugar
  • 10 g Bourbon vanilated sugar
  • 100 g vegan butter
  • 70 g coconut flakes

Vegan No-Bake Biscuit Salami Dessert 3

Directions Vegan No-Bake Biscuit Salami Dessert


Put the shredded carrots, granulated sugar and vanilated sugar into a sauce pan and cook them until the carrots get soften and the water evaporates. Then turn off the heat, add the butter, incorporate it and let cool. When the mixture is cooled, add the coconut flakes and the biscuits, coarsely crushed.

Vegan No-Bake Biscuit Salami Dessert a

Place the composition in the center of a plastic wrap and form a log. Roll up the log tightly in the plastic and twist the ends to seal. This time I chosed to shape my biscuit salami into a triangular prism because I wanted the slices to look like triangles; but they can also be round shaped, if you please.

Refrigerate until firms, at least several hours (better overnight). Before serving, unwrap the plastic foil, sprinkle coconut flakes on top and cut into 1 inch thick slices.


Vegan No-Bake Biscuit Salami Dessert 2



  • The vegan butter can be: margarine, cocoa butter, peanut butter, shea butter etc
  • For a non-vegan version, you can use dairy butter (60% fats)
  • You can add spices on your taste – ground cinnamon and/or ginger
  • Before slicing the salami, I kept it into the freezer for almost an hour, to make sure it held its shape.




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