Prepare the ingredients for the dry mixture. To do this, grind the flax seeds in a coffee grinder. There is no need to grind the sesame seeds; use them whole. You can roast them lightly in a pan to bring out their nutty flavor. The walnuts should be crushed in a mortar, but not to a powder. Leave them in small pieces; this will make them tastier and easier to eat.

Break the biscuits into pieces and place them in a food processor.

Stir everything together, and the dry mix is ready.

All that's missing is the cocoa powder, which you add at the end.

In a separate bowl, melt the butter until it becomes liquid. Mix the butter with the condensed milk, then add this sweet, sticky substance to the dry ingredients.

Knead the dough with your hands, kneading it well until it becomes smooth. The mixture should be dense, elastic, and malleable.

Spread the cling film on the table. Place the dough on it horizontally, so that it forms a long sausage. Roll the dough in the cling film until you get a smooth and uniform shape, as shown in the picture.

Place the dessert in the refrigerator for 2-3 hours. For instant cooling, place the salami in the freezer for 20 minutes. The chocolate salami is ready and can be stored for up to 4 days.