Chocolate Salami with Almonds

Melt the butter (50 g) over low heat, add the 99% chocolate (20 g) and erythritol (40 g). Stir until the chocolate fully melts and the mixture becomes smooth.

Mix the chocolate-butter base with almond flour (100 g), then add chopped almonds (30 g). Let the mass cool for a few minutes so it becomes pliable but does not set.

Shape the mass into a firm salami-like cylinder, wrap it in film or parchment, and smooth it with your hands. Refrigerate the dessert for about 30 minutes, then roll it in coconut flour (10 g) and slice.