Skip to Content

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!

Gluten Free Squash Chocolate Chip Bars Photo

,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!

Photo of Kabocha Japanese Pumpkin Roasted

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!

Photo of Ingredients To Make Squash Bars

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…

Photo of Easy Squash Bars

But as for when I was 8..nothing…nada…

Image of Japanese Pumpkin Bars

Am I the only one who cannot seem to remember back to when single digits represented our time here on earth?

Plate Of Kabocha Bars Photo

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!

Bite Of Kabocha Bars Photo

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!

Gluten Free Squash Chocolate Chip Bars Photo

Chocolate Chip Kabocha Bars

Yield: 12 pieces
Prep Time: 5 minutes
Cook Time: 37 minutes
Total Time: 42 minutes

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!


  • 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


  1.  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.
  2. To make these Chocolate Chip Kabocha Bars, Preheat oven to 370 degrees
  3. Place ALL the ingredients in a bowl, grab a whisk and mix well with a spatula/spoon.
  4. Then place the mix in a parchment lined 8x8 baking tray and place a few more chocolate chips on top
  5. Bake for 35-37 minutes
  6. Let cool completely before slicing into 12 pieces.
Nutrition Information

Amount Per Serving Calories 87Saturated Fat 1.8gCholesterol 42mgSodium 119mgCarbohydrates 8.7gFiber 0.9gSugar 7.1gProtein 2.3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Delicious Kabocha Chocolate Chip Bars Pinterest Image

Hanna Kuhn

Thursday 3rd of November 2022

Looks delicious! what can I sub the almond meal with?


Wednesday 9th of November 2022

You can use regular AP flour if you like.

5 Winter Squash Varieties You Might Only Find at the Farmers Market – Produce Pack

Thursday 14th of October 2021

[…] am not much of a baker, but these Chocolate Chip Kabocha Breakfast Bars from Savory Spin look like they’re […]

62 Lip-Smacking Healthier Chocolate Recipes - food to glow

Thursday 7th of February 2019

[…] Chocolate Chip Kabocha Bars {gluten-free} […]


Friday 23rd of November 2018

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!


Tuesday 18th of December 2018

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.


Thursday 4th of October 2018

These sound amazing! I love that there are so few ingredients! I may make these.

Skip to Recipe