Break up the vegan cookies/tea biscuits by hand or bashed lightly with a rolling pin within a freezer bag.

Using a double boiler, melt the chocolate along with the coconut oil and milk.

Once melted, stir with a spoon, then sift in the cocoa powder. Also, add the vanilla extract and a few drops of rum extracts.

Finally, stir in pistachios and crushed vegan cookies/biscuits.Note: Coconut oil is solid under 23 °C and will melt above 25 °C. Depending on your room temperature, the mixture might firm up and become dry. In this case, reheat it (in a double boiler or in the microwave for a couple of seconds). If you live in a warm climate like I do (over 25 °C) your mixture might be too runny, so you can place it in the freezer for about 15 minutes to firm up which will help to shape the salami.

Transfer the mixture onto a large piece of cling film (or parchment paper) and shape it into a sausage, then wrap it up like a candy wrapper, twisting both ends (check the video and step-by-step photos in the blog post). Secure the ends with elastics or clothespins/pegs.

Place the salami into your fridge for about 2-3 hours to firm up. Dust with powdered sugar and slice it with a sharp knife.Tip: It may be easier to slice if you remove it from the fridge 10-20 minutes before slicing. Depending on the climate, 10 minutes for warmer, 20 minutes for cooler.Store it in the fridge for about 1 week or freeze for up to 3 months.