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Traditional Turkish dessert made with cornflakes, chocolate, and hazelnuts
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Kozalak dessert (30 g) has 141 calories. That works out to 470 calories per 100 g. It contains 18 g of carbs, 1.6 g of protein, 6.6 g of fat and 1.1 g of fiber. Its 0.1 mg of Copper covers 6% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Selected: 1 piece (medium) · 30 g
141
KCAL / 30G
Carbs
18g
· 7% DV
Protein
1.6g
· 3% DV
Fat
6.6g
· 8% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 5% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 141 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 2.46 g | 12% |
| Trans fat | 0.02 g | |
| Sodium | 33 mg | 1% |
| Total carbohydrate | 18 g | 7% |
| Fiber | 1.1 g | 4% |
| Protein | 1.6 g | 3% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 30 g | 141 kcal |
| 1 piece (mini) | 15 g | 71 kcal |
| 1 piece (small) | 20 g | 94 kcal |
| 1 piece (large) | 45 g | 212 kcal |
| 2 piece (medium) | 60 g | 282 kcal |
| 1 cup (medium) | 60 g | 282 kcal |
| 100 g | 100 g | 470 kcal |
| 1 serving (large) | 100 g | 470 kcal |
Calculated from 470 calories per 100 g.
Kozalak dessert is made mainly with cornflakes, chocolate and hazelnuts. Some recipes add butter, honey or molasses to help bind the flakes, so the exact ingredients vary from one home recipe to another.
To make Kozalak dessert, coat cornflakes with melted chocolate, shape the mixture into small pine-cone forms and chill until firm. Fold the flakes in gently so they stay crisp rather than breaking into crumbs.
You can shape Kozalak dessert by hand without a mold. Spoon small portions onto a lined tray, press the flakes together lightly and arrange a few pieces to form a tapered, pine-cone-like shape.
Kozalak dessert usually falls apart when there is not enough melted chocolate to coat and bind the cornflakes. Add the chocolate gradually, then press each portion together and let it firm up before moving it.
Crispy rice cereal can replace cornflakes in Kozalak dessert, although the pieces will have a different texture and shape. Add it gradually, since different cereals absorb chocolate differently and may need more or less coating.
Yes, white chocolate works in Kozalak dessert and gives it a sweeter, creamier taste than dark chocolate. Melt it gently and mix it with the flakes while fluid; white chocolate can scorch if overheated.
Keep Kozalak dessert crunchy by storing it in an airtight container away from moisture. Let the melted chocolate cool slightly before mixing it with the cornflakes, and avoid leaving the finished pieces uncovered.
Store Kozalak dessert in an airtight container in a cool, dry place, or refrigerate it in warm weather. It is best eaten within a few days, since the cornflakes gradually lose their crunch.
Yes, you can freeze Kozalak dessert in a sealed container. Thaw the pieces in the refrigerator before serving; condensation during thawing may soften the cornflakes, so the texture can be less crisp than when freshly made.
Kozalak means “pine cone” in Turkish, and the dessert is named for its cone-like shape. The chocolate-coated cornflakes are arranged to resemble overlapping scales, giving the pieces their distinctive appearance.
Vitamins
Vitamin E
0.63mg · 4% DV
B2
0.05mg · 4% DV
B1
0.04mg · 3% DV
B12
0.06µg · 3% DV
Minerals
Copper
0.06mg · 7% DV
Manganese
0.13mg · 6% DV
Iron
0.96mg · 5% DV
Phosphorus
33mg · 5% DV
Potassium ⭐
54mg · 2% DV
Sodium
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 141 calories in 1 piece (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kozalak dessert is a Turkish homemade sweet made by combining cornflakes with chocolate and hazelnuts, then shaping the mixture into little pinecone-like clusters. The chocolate holds the flakes together, giving each piece a crunchy texture with a rich cocoa taste and nutty finish.
In Turkey, it is often served with tea and may appear on holiday or guest tables; Turkish communities elsewhere enjoy it as a familiar teatime treat too. It is an energy-dense sweet rather than a light snack, with 470 calories per 100 g. A medium piece is about 30 g, so it pairs well with unsweetened tea when you want a small treat.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.46g
MONOUNSATURATED
2.37g
POLYUNSATURATED
0.93g
Omega 6:3 ratio 31.5:1
Above the ideal 4:1 (31.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.