• (Alan Benson)

With no added sugar, this Maltese chocolate salami uses dates, apricots and nuts for natural sweetness and crunch. With a generous hit of whisky, this is definitely a dessert for adults.






Skill level

Average: 3.1 (134 votes)


  • 250 g pitted dates, chopped
  • 200 ml evaporated milk 
  • 60 ml (¼ cup) whiskey
  • 180 g plain biscuits, such as marie, crushed
  • 100 g roasted hazelnuts, chopped
  • 100 g dried apricots, finely chopped
  • 100 g good quality dark chocolate (60%), chopped
  • icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2–3 hours

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Combine the pitted dates, milk and 1 tablespoon whisky in a medium saucepan. Place over a medium heat and bring to a simmer, stirring. In a bowl combine the biscuits, hazelnuts, apricots and the remaining 2 tablespoons whisky. Add the warm date mixture and stir to combine. Spoon the mixture onto a sheet of baking paper and roll into a log shape about 15 cm-long. Place in the fridge for 2–3 hours until firm.

Melt chocolate in a heatproof bowl over a saucepan of gently simmering water. Remove the log from the baking paper and brush with the melted chocolate to cover completely. Allow to dry then dust with icing sugar.

Cut into thick slices and serve.


Photography by Alan Benson