If you’re looking for a quick and delicious treat, this no-butter mosaic cake is the perfect choice! We use ripe banana and natural peanut butter, combined with couverture chocolate and biscuits to create a wonderful, healthier dessert you’ll love.
Prep time: About 15 minutes
Chilling time: 4 hours
Servings: Makes enough to share — or keep for yourself!
About the Mosaic Cake
The mosaic cake, also known as “kormos” in Greek, is a beloved traditional dessert with roots across many European cuisines. Its name comes from its mosaic-like appearance, resembling colorful pieces of art. Traditionally made with biscuits, butter, and cocoa, it has evolved into many variations depending on available ingredients and preferences. This no-butter version combines wholesome ingredients while maintaining the classic taste, making it lighter and perfect for modern dietary choices.
Tips & Variations
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Swap peanut butter with almond butter or tahini for a different flavor.
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For a richer cocoa taste, increase the cocoa powder slightly.
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For a vegan version, replace honey with maple syrup and use dairy-free couverture chocolate.
Why You Should Try This Recipe
This dessert is packed with healthy fats from peanut butter and antioxidants from cocoa, all while skipping butter and reducing saturated fats. It’s quick, easy, and delicious — ideal for satisfying your sweet tooth without guilt!
Banana & Peanut Butter Mosaic Cake (Kid-Friendly!)
Ingredients
- 1 ripe frozen banana, sliced
- 120 g peanut butter
- 100 g couverture chocolate
- 60 g honey or maple syrup
- 50 g cocoa powder
- 180 g Petit Beurre or digestive biscuits
- 100 g walnuts
- a pinch of salt
Instructions
- Melt the couverture chocolate in a double boiler or microwave in short bursts, stirring frequently.
- In a blender, combine the frozen banana slices, peanut butter, cocoa powder, honey (or maple syrup), vanilla extract, and salt. Blend until smooth and creamy.
- Add the melted chocolate to the blender mixture last, stirring well to combine. This step prevents the chocolate from solidifying immediately due to the frozen banana.
- In a large bowl, add the broken biscuits and walnuts. Pour the chocolate mixture over them.
- Mix well until all the biscuit pieces are evenly coated with the chocolate mixture.
- Line a small loaf pan or tray with parchment paper, transfer the mixture in, and press it down firmly.
- Wrap with plastic wrap or cover and freeze for at least 4 hours until firm.
Notes
- For a crunchier texture, try adding some puffed rice cereal along with the biscuits.
- To make it vegan, swap honey for maple syrup and choose dairy-free chocolate.
- If you prefer a more intense chocolate flavor, increase the cocoa powder slightly.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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