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Dessert “Charcuterie” with Chocolate Pistachio Salami and Rose Petal Labneh

Serves 18


    Dessert “Charcuterie” with Chocolate Pistachio Salami and Rose Petal Labneh

    This is a fun visual take on a traditional charcuterie board using an energy bite mixture formed into a log to make “salami.” Studded with pistachios and cranberries, it’s pleasing to the eye and the palate. Labneh, a Lebanese-style cheese made from pressed yogurt, is formed into balls; rolled in cardamom, rose petals, and almonds; and served alongside a stunning fruit array. Some advance preparation is required, so start the day before you want to enjoy.


    Even greater grapes

    grapes are a super refreshing snack, and nothing could be easier to prepare. Wash and dry 1 lb (450 g) grapes and section into small bunches. Place in a single layer in freezer-proof container lined with parchment, cover with lid, and allow to freeze for approximately 6 hours. Consume frozen.


    Dessert “Charcuterie” with Chocolate Pistachio Salami and Rose Petal Labneh


      Chocolate pistachio salami
      • 1/2 cup (125 mL) rolled oats
      • 1/2 cup (125 mL) peanut butter
      • 2 Tbsp (30 mL) cacao powder
      • 2 Tbsp (30 mL) hempseeds
      • 1/4 cup (60 mL) maple syrup
      • 1 tsp (5 mL) vanilla
      • 1/4 tsp (1 mL) salt
      • 1/4 cup (60 mL) whole pistachios, without shells
      • 1/4 cup (60 mL) dried cranberries
      Rose petal and almond labneh balls
      • 2 1/2 cups (650 g container) plain Greek yogurt
      • 1/4 tsp (1 mL) salt
      • 1/4 cup (60 mL) culinary-grade rose petals
      • 1/4 cup (60 mL) slivered almonds
      • 1/2 tsp (2 mL) ground cardamom
      Serve with
      • 1 lb (450 g) strawberries
      • 1 lb (450 g) seedless red grapes, frozen for at least 6 hours


      Per serving:

      • calories151
      • protein8 g
      • total fat7 g
        • sat. fat2 g
      • total carbohydrates16 g
        • sugars10 g
        • fibre2 g
      • sodium118 mg



      In food processor, blend oats until you have a fine crumb. In large bowl, combine with remaining salami ingredients. With spatula, scrape paste from bowl onto large sheet of parchment paper. Form into log, using parchment paper to keep your hands clean. Twist parchment at each end of log to seal, and freeze overnight.


      For labneh balls, open yogurt container, add salt, and stir thoroughly. Allow to stand for 15 minutes. Line bowl large enough to contain yogurt using double layer of cheesecloth. Pour yogurt into lined bowl. Gather up cheesecloth until it resembles a drawstring purse and tie tightly with string without squeezing yogurt through the cloth. Take another string and tie it in a circle and loop it around the top of cheesecloth so you can suspend the bundle. Suspend bundle over a bowl for 10 hours in fridge.


      In blender, pulse rose petals and almonds together about 6 to 8 times. Add cardamom, mix through, and lay mixture on large flat plate. With clean hands, remove labneh from cheesecloth and scoop about 1 Tbsp (15 mL) into a ball. Roll to form a small ball about 1 in (2.5 cm) in diameter. Drop each ball onto plate with rose petal and almond mixture. Shake plate back and forth a few times, which will move balls through the mixture, coating them at the same time. Repeat with 5 or 6 balls at a time. Remove coated labneh balls to plate; cover and refrigerate until ready to serve.


      To serve, use serrated knife to cut slices from frozen salami log. Fan out salami slices in two or more sections and arrange labneh balls on large board along with strawberries, frozen grapes, and any other fruit of your choice.



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