Low-FODMAP Chocolate Salami Dessert Logs; Gluten-free

Print Friendly Version

This is a rich and delicious low-FODMAP chocolate dessert log recipe that goes well on any table.

Store a few low-FODMAP Chocolate Salamis in the freezer, and you have the perfect accompaniment to your cheese plate at any party.

Not only are low-FODMAP Chocolate Dessert Salamis easy to make, but they are so much fun to serve and share.  Wrap yours in string to fool your special someone at Valentine’s Day or over the holidays!

You may also love:

Or check out over 300 more low-FODMAP, IBS-friendly recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Chocolate Salami Dessert Logs; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Yield: 2 chocolate logs

Serves 14 one inch slices

Prep:10 min

Chill time: 2 & 1/2 hours

Cook time: 5 min

Bake time: 5 min

Bake: 350 F

Total time: About 3 hours

modified from: https://www.foodnetwork.com


  • 1/2 heaped cup sliced almonds (70 g)
    • 12 g is one low-FODMAP serving
  • 1/2 heaped cup chopped hazelnuts, skins removed (70 g)
    • 15 g is one low-FODMAP serving
  • 1 heaped cup low-FODMAP dry cookies (like my low-FODMAP Vanilla Wafer Cookies), coarsely chopped
  • 6 tablespoons unsalted butter, cut into pieces, at room temperature
  • One 12-ounce (340 g) bag semisweet chocolate chips
  • ¼ cup brewed coffee or espresso (adds to the overall chocolate taste)
  • 1 teaspoon orange zest (about 1/2 orange)
  • 1/2 cup confectioners’ sugar, for dusting


  • Preheat oven to 350 F
  • Lay your chopped cookies and nuts, as a single layer on a baking sheet
  • Toast for about for 4-5 minutes until lightly brown; let cool
    • Be careful that the nuts may cook faster than the cookies if cut very thin, watch so they do not burn
  • Place butter and chocolate in a double boiler, or in a saucepan over a second pot of simmering water
  • Stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Be careful not to burn the chocolate or it will become brittle and the logs will crumble with cutting
  • Remove from heat and stir in the coffee or espresso until smooth
  • Add the almonds, hazelnuts, low-FODMAP dried cookie pieces and orange zest, and stir until combined
  • Cover the pot and refrigerate until the chocolate is firm but moldable, about 1 & 1/2 hours
  • Invert the chocolate onto wax or plastic wrap and separate into half
  • Place first half of the mixture in the center of a large piece of plastic wrap
  • Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter
  • Roll up the log in the plastic and twist the ends to seal
  • Roll back and forth on a work surface a few times to make the log evenly round
  • Repeat with the remaining chocolate mixture
  • Refrigerate the logs until firm, about 1 hour
  • When ready to serve, remove from plastic and roll in confectioner’s sugar
  • Slice as desired
  • Can also be frozen for up to 1 month

Comments Rating 0 (0 reviews)

7 Responses

  1. I cannot have coffee with caffeine in it but, can decaffeinated coffee or cocoa powder be a substitute for adding to the overall chocolate taste?

    1. Imani,
      Thanks for the question. There is already a lot of chocolate in the recipe, the coffee flavor provides a contrast to the chocolate, which results in the ‘deeper’ chocolate flavor. Similar to how the addition of salt in a sweet recipe will enhance the sweetness. Coffee is often used in chocolate recipes (cookies, brownies, etc) for this impact. Therefore, cocoa powder would not provide the same result. Also- please note the coffee is noted as ‘brewed’; so it would be liquid state. Good luck!

        1. Imani,
          Just making sure you are aware that this dessert recipe contains sugar in the chocolate chips. You previously told us that you don’t tolerate sugar.
          Happy New Year!

          1. Oh ok, thank you. I can tolerate sugar as long as it is not a lot. Unfortunately, I cannot have chocolate chips 🙁 I was really looking forward to making this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *


As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

Enjoy everything my site has to offer!

More about me


Dr. Rachel’s Guide to Starting the Low-FODMAP Diet
Dr. Rachel’s Favorite Low-FODMAP Asian Recipes; Gluten-free, Gut Friendly
Low-FODMAP Options at Starbucks: Coffee, Bakery and More!
Our 20 Most Popular Low-FODMAP & Gluten-free Family Dinners: Easy 30-Minute; One-Pot, Sheet-Pan and Slow Cooker Recipes