Chocolate Chip Kabocha Bars
These cinnamon-spiked, gluten free, Chocolate Chip Kabocha Bars make for a decadent tasting dessert, but, check out the ingredient list and you will see that these are the perfect treat for breakfast too!
,div>*This post on Chocolate Chip Kabocha Bars was originally published in October 2014. Life as I know it has changed a lot since then. This is one of our favorite recipes so today I am republishing this recipe along with some updated photos. Thanks so much for stopping by.*
I am not quite sure when it started, but I seem to be getting a bit scatter-brained lately…(though some will argue that that’s always been the case)!
Last night I came across a post written by Doug Evans, titled “The Memories From One Act of Kindness Can Last a Lifetime” – in which Evans talks about a school-mate who came to his rescue as his then eight year old self was being pushed around on his school playground; he goes on to articulate how much this boys’ bravery meant to him – then and even now, more than 30 years later!
And it got me thinking…and thinking…I racked my brain, I even squinched my eyes, hoping it would somehow make me remember…but, nothing…I don’t have any stories from when I was 8! Now there are the flashes of familiar faces, grandma, mom, dad, sister, dog, cousins, aunts, uncles…but, no full fledged stories!
Fast forward a couple years to when I was ten, and I remember a whole lot more – moving to a new country; making new friends; sad, sad farewells to friends and family back home; talks with my folks; getting used to the fact that Thursday and Friday were going to be The-Weekend; my sister and I using cardboard boxes to make villages for our dolls as we did not want to ask our parents to spend money on doll houses after a costly cross continent move; being totally heart broken hearing my uncle saying my dog had to be put down because he had stopped eating when we left and we couldn’t bring him with us; a new friend running by my side- yelling at me not to give up-the first time I ran a race in 100+ degree heat…
But as for when I was 8..nothing…nada…
Am I the only one who cannot seem to remember back to when single digits represented our time here on earth?
Speaking of memory “lapse” or scatter-brainy-ness…well…there’s more…
Recently, I have been: making multiple trips to the grocery store because I seem to forget what I went there for in the first place; turning on the coffee maker without any water in it; and more recently…completely forgetting to put any oil, coconut oil or butter in these bars!
But…you know what…
You wouldn’t know it!
These bars were so incredibly moist – I am thinking it might have been the kabocha and egg combination…but, I am not sure...any ideas?…What I am sure of is that these bars were an accidental hit! Moist and delicious and totally breakfast worthy! AND totally memorable!
If you happen to fancy this recipe, let me know what you think by leaving a comment and rating below. If you make this recipe, please post a pic on INSTAGRAM -tagging @savoryspin so I can see! For more recipes and ramblings, like us on FACEBOOK and follow along on PINTEREST!
Ingredients
- 3 eggs
- 1/4 cup brown sugar can sub honey or plain sugar and can increase quantity for sweeter bars
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 1/3 cup roasted and mashed kabocha
- 1/2 cup almond meal
- 1/2 cup chocolate chips
Instructions
- First off, I roasted my kabocha squash (aka Japanese pumpkin) for 45 minutes in a 375 degree oven. When it was done, I set it aside to come to room temperature before scooping out 1 1/3 cup to use for this recipe. Roasted kabocha is delicious plain with almond butter or you can have it on hand for recipes like this.
- To make these Chocolate Chip Kabocha Bars, Preheat oven to 370 degrees
- Place ALL the ingredients in a bowl, grab a whisk and mix well with a spatula/spoon.
- Then place the mix in a parchment lined 8x8 baking tray and place a few more chocolate chips on top
- Bake for 35-37 minutes
- Let cool completely before slicing into 12 pieces.
Nutrition
Looks delicious! what can I sub the almond meal with?
You can use regular AP flour if you like.
Are you able to link the old recipe as well? We are big fans of it, but I never actually wrote it down! I think it was one additional egg and 1/4 cup almond meal instead? Thank you!
Hi Mira, you are absolutely correct – it was one more egg and 1/4 cup almond meal – thanks so much for your kind words – I’m so glad you liked the old version-I updated it as it was a bit too moist for me – and the old pictures didn’t do the bars justice – at least IMO.
Thank you!
These sound amazing! I love that there are so few ingredients! I may make these.
found this, just now! thanks for this recipe. haven’t made it yet, but, sounds great for my adult children, brought up vegetarian and chocoholics. they aren’t that much of an adult, so i can still get away with sending care packages full of healthy foods for them! take care and hoping you are living a grand life!
great idea using squash! these look amazing 🙂
Thanks so much!
I’m going through a phase where I can’t walk past kabocha at the grocery store and NOT buy it. So so good. These are really creative too! Can’t wait to make them.
Oh – I know this phase you speak about real well!:) If only it didn’t taste so dang good!
Thank you so much for stopping by and commenting Lesley!
Loving these!!!
Thanks Asmita!