Preparation
Place the pistachios in a bowl of water and leave to soak for about 15 minutes. Remove the skin from the pistachios and set aside.
Melt the chocolate in a bain-marie. Add the coconut sugar and mix. Leave to cool slightly.
Peel and chop the avocado. Use a hand blender to mash the avocado. Add the chocolate mixture and mix to combine all the ingredients and obtain a smooth cream.
Grind the pistachios, add them to the mixture and mix all the ingredients together.
Place the mixture on a sheet of non-stick paper sprinkled with grated coconut and form into a roll. Refrigerate for at least 12 hours until hard. Serve cold or at room temperature.
Tips:
To give it a sweet taste, we sprinkled it with grated coconut, the nutritional composition of which is much richer than that of refined sugar.
One serving of this salami has 12.5 kcal less, 2.2 g more protein, 7.2 g more fat and 19.9 g less carbohydrates than the original recipe, taking into account the values compared to a pre-made slice of salami (50 g) available in supermarkets.
