250 g dried figs
100 g fresh dates
1 teaspoon ground cinnamon
100 g dark chocolate
40 g natural hazelnuts
40 g natural pistachios
40 g natural almonds
Cut the stems off the figs and shred them. Pit and divide the dates. Chop and melt the chocolate over a water bath.
Pulse the figs, dates, chocolate, cinnamon and hazelnuts in your blender or food processor (add a little water and the batter feels too dry).
Roughly chop the pistachios and almonds and stir them into the batter by hand. Form the batter into a long roll. Wrap it in parchment paper and tie the ends off with a string. Let the chocolate salami rest for at least 24 hours in the refrigerator before serving.
Serve by unwrapping and slicing into rounds slices.