Quick Recipe Version (TL;DR)

Yield: About 24 crescent treats (12 servings)
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 2 hours 20 minutes (including chilling)

Quick Ingredients

3 cups (300 g) fine leftover cake crumbs (plain or chocolate)
1 1/4 cups (125 g) finely ground walnuts, plus 1/4 cup (25 g) chopped for garnish
1/2 cup (50 g) unsweetened cocoa powder
1 cup (120 g) powdered sugar
1/2 tsp fine sea salt; 1 tsp ground cinnamon
Finely grated zest of 1 orange
1 tsp vanilla extract
1/4 cup (60 ml) dark rum or brandy (or orange juice)
1/3 cup (80 ml) whole milk, plus up to 3 tbsp (45 ml) more as needed
14 oz (400 g) dark or semisweet chocolate (55–70% cocoa)
2 tbsp (30 g) coconut oil or neutral vegetable oil

Do This

1. Line 2 baking sheets with parchment. Prepare fine cake crumbs and finely grind the walnuts.
2. In a bowl, mix cake crumbs, ground walnuts, cocoa, powdered sugar, salt, cinnamon, and orange zest.
3. Stir in vanilla, rum, and 1/3 cup milk. Add extra milk, 1 tbsp at a time, until a soft, moldable dough forms. Chill 15 minutes.
4. Scoop about 1 tbsp dough per piece, roll into logs, then shape into crescents. Arrange on trays and chill 45–60 minutes until firm.
5. Melt chocolate with oil (microwave or double boiler) until smooth. Cool slightly so it thickens just a bit.
6. Dip chilled crescents in chocolate, letting excess drip off. Place back on parchment and sprinkle with chopped walnuts.
7. Chill 30 minutes until chocolate sets. Serve, or store airtight in the fridge for up to 1 week.

Why You’ll Love This Recipe

A clever way to transform leftover cake into luxurious, chocolate-coated treats.
No-bake and surprisingly simple: just mix, shape, chill, and dip.
Rich, fudgy filling with walnuts, cocoa, rum, and orange for a classic European confection vibe.
Freezer-friendly and perfect for gifting, holidays, or coffee breaks.

Grocery List

Produce: 1 orange (for zest)
Dairy: Whole milk, unsalted butter (optional, for extra richness if desired)
Pantry: Leftover cake, walnuts, cocoa powder, powdered sugar, fine sea salt, ground cinnamon, vanilla extract, dark rum or brandy (or orange juice), dark or semisweet chocolate, coconut oil or neutral oil

Full Ingredients

For the Kariokes Filling

3 cups (300 g) very fine leftover cake crumbs (plain sponge or chocolate cake, fully cooled and dry)
1 1/4 cups (125 g) finely ground walnuts
1/2 cup (50 g) unsweetened cocoa powder, sifted
1 cup (120 g) powdered sugar, sifted
1/2 tsp fine sea salt
1 tsp ground cinnamon
Finely grated zest of 1 medium orange (about 1 tbsp loosely packed)
1 tsp vanilla extract
1/4 cup (60 ml) dark rum or brandy
- Substitute with orange juice for a non-alcoholic version.
1/3 cup (80 ml) whole milk, plus up to 3 tbsp (45 ml) extra as needed, at room temperature

For the Chocolate Coating

14 oz (400 g) dark or semisweet chocolate, roughly chopped (55–70% cocoa)
2 tbsp (30 g) coconut oil or neutral vegetable oil (for shine and a thinner coating)

For Decoration (Optional)

1/4 cup (25 g) very finely chopped walnuts (or mixed walnuts and almonds)
Extra finely grated orange zest or thin strips of orange peel
Pinch of flaky sea salt, for a sweet-salty finish

Step-by-Step Instructions

Step 1: Prepare your trays and ingredients

Line 2 baking sheets or large trays with parchment paper; they need to fit in your refrigerator. Set aside.

Turn your leftover cake into fine crumbs. If the cake is very soft, let slices dry out on the counter for 1–2 hours, then rub between your fingers or pulse in a food processor until you have even, sand-like crumbs. Measure out 3 cups (300 g).

Finely grind the walnuts in a food processor or with a nut grinder until they are the texture of coarse sand, not paste. Measure out 1 1/4 cups (125 g). Finely chop an extra 1/4 cup (25 g) walnuts for decoration and keep them in a small bowl.

Step 2: Mix the dry ingredients for the filling

In a large mixing bowl, combine the cake crumbs, ground walnuts, cocoa powder, powdered sugar, salt, and ground cinnamon. Use a whisk or your hands to blend everything very thoroughly, breaking up any lumps of sugar or cocoa so the mixture is uniform.

Add the finely grated orange zest and toss again so it is evenly distributed. At this stage, the mixture should be completely dry and homogenous, with no visible streaks of cocoa or sugar.

Step 3: Add liquids and form a soft dough

Stir in the vanilla extract and rum (or orange juice). Add 1/3 cup (80 ml) of milk and use a spatula or your clean hands to work the liquid into the dry mixture. The crumbs will gradually darken and start clumping together.

If the mixture still looks crumbly and does not hold together when you pinch some in your hand, add more milk 1 tablespoon (15 ml) at a time, kneading gently after each addition. Stop as soon as you have a soft, pliable dough that holds together easily but is not wet or sticky. You are aiming for a texture similar to soft modeling clay.

Cover the bowl and place in the refrigerator for about 15 minutes. This brief chill makes the dough easier to shape and less sticky.

Step 4: Shape the crescent treats

Remove the chilled dough from the fridge. Using a small cookie scoop or a tablespoon, portion out walnut-sized pieces (about 20–22 g each). Roll each portion between your palms into a smooth, even log about 2 inches (5 cm) long.

Gently bend each log into a crescent shape, pressing the ends slightly thinner and rounding the curve so it looks like a small half-moon. Place each crescent on the prepared parchment-lined trays, spacing them slightly apart.

Repeat with all the dough. You should get roughly 24 crescents, depending on your portion size.

Step 5: Chill the crescents until firm

Once all the kariokes are shaped, transfer the trays to the refrigerator and chill for 45–60 minutes, or until the crescents are firm to the touch. This step is important: if the filling is too soft, it may break apart or slide off your fork when you dip it into the melted chocolate.

While they chill, chop the chocolate for the coating and set up your dipping station: have a fork or dipping tool, a bowl for melted chocolate, and the chilled trays ready.

Step 6: Melt the chocolate and dip

Place the chopped chocolate and coconut oil in a heatproof bowl. Melt gently using one of these methods:

Double boiler: Set the bowl over a saucepan of barely simmering water, making sure the bowl does not touch the water. Stir frequently until smooth.
Microwave: Heat in 20–30 second bursts on medium power, stirring well after each burst, until smooth and fully melted.

When the chocolate is melted and glossy, let it cool for 5–7 minutes. It should still be fluid but slightly thickened; this helps create a nice coating that clings to the crescents.

Working with one crescent at a time, use a fork to lower it into the melted chocolate. Spoon chocolate over the top, then lift it out and gently tap the fork against the bowl so excess chocolate drips back. Scrape the bottom of the fork lightly on the rim to remove drips, then slide the coated crescent back onto the parchment-lined tray.

Step 7: Decorate, set, and serve

While the chocolate coating is still wet, immediately sprinkle each crescent with a pinch of the finely chopped walnuts. You can also add a few grains of flaky sea salt or a tiny pinch of orange zest to some for extra color and flavor.

Repeat with all the crescents. When one tray is finished, place it back in the refrigerator to help the chocolate set while you finish dipping the rest.

Chill the dipped kariokes for about 30 minutes, or until the chocolate is completely firm and matte. Once set, you can trim away any excess chocolate “feet” around the base with a small knife if you like a very neat finish.

Serve slightly chilled or at cool room temperature so the filling is soft and fudgy and the chocolate shell has a pleasant snap.

Pro Tips

Crumb texture matters: For the best, smoothest filling, aim for very fine cake crumbs. If your crumbs are coarse, pulse them briefly in a food processor.
Adjust moisture slowly: Different cakes absorb liquid differently. Add the milk gradually and stop as soon as the dough holds together easily.
Work with cold crescents: Chilled, firm crescents are much easier to dip cleanly and will not crumble in the chocolate.
Keep chocolate at the right temperature: If the chocolate gets too thick as you work, warm it very gently for a few seconds and stir until smooth again.
Use good chocolate: Because chocolate is the outer layer and main flavor, choose a bar you enjoy eating on its own for the prettiest finish and best taste.

Variations

Hazelnut and coffee: Swap some or all of the walnuts for hazelnuts, and add 1–2 tsp instant espresso powder to the dry mixture for a mocha note.
Almond-orange: Use ground almonds instead of walnuts, skip the cinnamon, and add an extra teaspoon of orange zest plus a splash of almond extract.
Milk chocolate coating: For a sweeter, milder version, coat the crescents in milk chocolate instead of dark chocolate. Reduce the powdered sugar in the filling to 3/4 cup (90 g) so the overall sweetness stays balanced.

Storage & Make-Ahead

Store the finished kariokes in an airtight container, layered between sheets of parchment paper. Keep them in the refrigerator for up to 1 week. For longer storage, freeze them in a well-sealed container for up to 2 months; thaw overnight in the fridge, then bring to cool room temperature before serving.

You can also make the filling ahead: shape the crescents, chill until firm, then freeze them (uncoated) on a tray. Once solid, transfer to a freezer bag and freeze for up to 2 months. Dip in melted chocolate straight from frozen, then chill to set.

Nutrition (per serving)

Approximate values per serving (2 crescents): about 430 calories; 27 g fat; 43 g carbohydrates; 6 g protein; 4 g fiber; 32 g sugars. These numbers are estimates and will vary based on the exact cake used, chocolate percentage, and decoration choices.

Kariokes: Chocolate-Coated Crescent Treats from Leftover Cake