Kormos is a popular Greek no-bake dessert that perfectly combines crunchy biscuits with smooth, rich chocolate! Simple to make and incredibly delicious, it’s the perfect treat for any chocolate lover!

Kormos is a delicious, soft, and simple no-bake chocolate dessert that is very popular in Greece! During our trip, we tried a vegan version in Athens, and we loved it so much that we just had to make it ourselves. You can find our post from Athens and the food we tried there here!

Kormos is made from crushed biscuits covered in chocolate, creating a wonderful harmony of flavors.

It is also known as mosaiko (mosaic), and when you look at the dessert, it’s clear why! When sliced, the biscuits and chocolate resemble a mosaic. The name kormos means “log” in Greek, inspired by its long, cylindrical shape. We slightly changed the shape by pouring the mixture into a baking dish and cutting it into cubes. The one we tried in Greece had a different shape (see the picture below). So, you can play around with different shapes and create the dessert to your liking!

Ingredients and preparation

You don’t need many ingredients or much time for this delicious dessert, as it is very simple and quick to make.

Ingredients:

• Biscuits (we used vegan butter-flavored cookies)

• Coconut milk (full-fat, canned)

• Dark chocolate

• Coconut sugar (or white or brown sugar)

• Cornstarch

Preparation:

1. In a pot, combine the coconut milk, coconut sugar, and cornstarch, then bring to a boil.

2. Once boiling, add the chopped dark chocolate and stir continuously until melted.

3. Reduce the heat and cook for about 3 minutes until the mixture thickens, then remove from heat.

4. Break the biscuits into small pieces and mix them into the chocolate cream.

5. Pour the mixture into a baking dish lined with parchment paper.

6. Refrigerate for a few hours until firm.

7. Cut into pieces and serve. Enjoy!

Recipe

Vegan kormos

theveganharmony

Delicious and simple greek dessert with cookies and chocolate.

Print Recipe

Servings 12 slices

Ingredients

  

• 80 g (2 cup) biscuits
• 380 g (1 1/2 cup) coconut milk
• 100 g (3.5 oz) dark chocolate
• 45 g (1/3 cup) coconut sugar
• 10 g (2 tbsp) vanilla sugar
• 40 g 1/4 cup cornstarch + + 50 mol (1/4 cup) water

Instructions

 

• Put coconut milk, coconut sugar and vanilla sugar in a pot and bring to a boil.
• When it starts to boil, add chopped chocolate and stir until all of the chocolate melts. When it boils, pour in the mixture of cornstarch and water, stirring all the time to prevent lumps from forming.
• Reduce the heat and cook for about 3 minutes so it can thicken, then set aside.
• Break the cookies into small pieces, put them in the cooked chocolate cream and mix a little.
• Pour the mixture into a baking tray lined with baking paper and put it in the fridge tolet it harden for a few hours.
• Cut into pieces and serve.