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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

5 from 7 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 37 minutes
Total Time: 42 minutes
Servings: 12 pieces
Author: Shashi
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


  •  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.


Calories: 87kcal | Carbohydrates: 8.7g | Protein: 2.3g | Saturated Fat: 1.8g | Cholesterol: 42mg | Sodium: 119mg | Fiber: 0.9g | Sugar: 7.1g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.
Delicious Kabocha Chocolate Chip Bars Pinterest Image

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Recipe Rating

  1. Hanna Kuhn says:

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

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

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

  4. Mira says:

    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!

    • Shashi says:

      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.

  5. joseph says:

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

  6. nancy lt rosenbower says:

    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!

  7. great idea using squash! these look amazing 🙂

  8. Lesley says:

    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.

    • Shashi says:

      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!

  9. I have a few memories from age 8 but not much before that. I have no idea why these bars are wonderful without oil of any sort but isn’t that good!

  10. What an impressive recipe! I’ve never made breakfast bars and these are beautiful and delicious sounding. Great post here and thanks for more inspiration!

  11. spicedblog says:

    Wow, I can’t imagine making a move like that at such a young age, Shashi! You are incredible. 🙂 And, yes, I have definitely turned the coffee pot on without water. *Five minutes pass* “Hey, where’s the coffee?” “Oh.” *facepalm*

  12. Wow those look really good, it was the squash that kept them moist, kind of like using applesauce instead of oil in recipes the squash acts the same way, A happy accident!

    • Shashi says:

      Thanks so much Suzanne!!! I wasn’t sure if it was the squash or eggs – now I can start using squash like I would applesauce – thanks so much!

  13. Parita says:

    You are SO creative! If I applied even 10% of what you do in the kitchen, I wonder what I could come up with! These look tasty!

  14. Isn’t it nice when forgetfulness turns into a positive? These bars really do look yummy! I’ve done it all when it comes to making coffee and I’m always going back to the store to get something I forgot.

  15. Ashley says:

    haha oh man, I’ve done the coffee maker with no water AND turning on the coffee maker without putting the pot under it – now that was a mess!

    And I love when things work out like these bars! It makes me so happy!

    • Shashi says:

      Haha – Ashley no coffee pot under would indeed be a mess! At work we have an “auto” type coffee maker and after filling in the coffee, we are supposed to hit that “brew” button only once -if its hit twice, it will brew two pots so if the pot is not changed out, it will spill all over…guess who hit that brew button twice…??? GAH! 🙂

  16. Nice to know that it’s just not me – I literally went to the grocery store the other day to buy molasses, spent $50, and arrived home without…you’ll never guess what. 😉 These bars look like a fabulous way to use kabocha squash (one of my favorite varieties).

  17. Love when accidental things work out – totally the best 🙂 I am such a scatterbrain and have the worst memory too. Don’t remember many things at 8 either but I would totally remember these bars though – they look fantastic and I love the pretty color from the kabocha which may have helped with the moisture the way pumpkin does 🙂 Either way, love them 🙂

  18. Oh my gahhhh I have the worst memory ever so don’t feel bad. These bars though…. oh my gosh how brilliant! Pinned!

  19. I remember being 8 and even younger quite vividly. I moved to London when I was 6 and maybe it’s that life changing move that helps me remember. I remember my time in Saudi quite well too, I was born there but have quite a few memories of living there.
    I think the squash, eggs and sugar prolly helped the bars stay moist. Sugar adds moisture. These look fab by the way!!

  20. joscelynabreu says:

    So happy I stumbled upon your blog! Love your bright pictures and unique flavor combinations! Looking forward to following along 🙂

  21. Amila says:

    perfect looking and pleasing eyes before tasting! sure they are delicious too… 🙂

  22. foodrecipeshq says:

    Sure, you’re not the only one… I always forget to buy the “right” things! Fantastic breakfast bars. Could I use butternut squash instead of kabocha?

    • Shashi says:

      Thanks so much Daniela!
      I haven’t tried using butternut squash before in a breakfast bar – but I don’t see why they couldn’t be used instead – they have pretty similar qualities/tastes – am thinking pumpkin would be good too – what do you think?

  23. Charlotte says:

    ” turning on the coffee maker without any water in it” –I do this too! Or a forget to put coffee in it, or i forget to turn it on and wonder why i dont have coffee. im so scatterbrained when it comes to coffee. (which is when i need coffee most:) ) anyhoo, these look amazing- kabocha and chocolate- be still my heart 🙂

    • Shashi says:

      OMEGERD…YES – I forget the water too – I forgot I forget that too…GAH!!! I need to buy stock in Ginko! 🙂
      Thanks so much Charlotte!

  24. Almost Getting It Together says:

    I have the worst memory in the entire world. Awful. I barely remember what I ate for breakfast yesterday.

    I haven’t baked with kabocha but I really need to try, especially because I have a bunch to use up!!

    • Shashi says:

      Cassandra – glad to know I am not alone 🙂 And yes – baking with kabocha is a must! Another blogger mentioned it was similar to using applesauce in a recipe – pretty cool huh?

  25. Lisa says:

    Ooh, chocolate & kabocha bars! That sounds so intriguing!

  26. Is it weird that I want to bake these bars REALLY BIG so I can cover my floor and… Jump on them? Of course then I would eat them – because I am unsanitary like that, but they just look so soft, I feel like I could do gymnastics on them and they would give me an extra bounce!

  27. These bars look perfect! I’m curious, what camera do you use?

    • Shashi says:

      Thanks Jessie! I won a Canon DSLR aew months ago and I have been using it – it is pretty sik – better than my point and shoot – but I have so much to learn still!

  28. These look wonderful, Shashi! I love it when things “accidentally” work out 😀 And don’t feel bad about the memory lapses — mine are pretty goofy from my early years too. That and I -swear- I’m only becoming more and more forgetful the older I get. I can’t tell you how many times I walk into a room only to forget why I went in there in the first place. So.very.annoying.

    • Shashi says:

      Ohmeeegawsh…THAT walking into a room thing and questioning why am there is so no fun! I do that at the grocery store too sometimes!!! 🙂
      Accidental hits ROCK for sure! Thanks so much sweet lady!

  29. Mike says:

    Now these are my kinda bars, full of goodness and delicious. What a great recipe my friend. Now I need to get me some kabocha asap!

  30. cottercrunch says:

    i remember my 8th birthday, but only because of the cake. LOL! And you ran in 100F? CRAZY, which is why i love you

    • Shashi says:

      Hahaha – oh heck yeah – you had your priorities straight even at 8! I so love that!!!
      Yeah – in Abu Dhabi (United Arab Emirates) it used to get to 103 – 114 and most o our races happened in the afternoon – that’s why I need fleece now when its 65! 🙂

  31. I’m thinking the kabocha must add some natural moistness to these beautiful bars – love it when a “mistake” turns out so well!

  32. These are my kind of breakfast bars, Shashi. They look awesome!

  33. hotlyspiced says:

    I am also rather absent-minded and I’m not sure if it’s getting worse as I get older but it probably is. I’ve never cooked with kabucha but clearly need to give it a try. Your breakfast bars look gorgeous xx

  34. Hi Shashi. These look and sound amazing. And, as I try to avoid butter and oils as much as possible in my cooking I’m hooked! 🙂

    One thing though, unfortunately I can’t get (or haven’t seen anywhere) Kabocha squash here in Scotland. Would you say it could be made with Butternut squash instead?

    Thank you.

    • Shashi says:

      Thanks so much Neil!
      I haven’t used butternut squash in a bar before – but I don’t see why it wouldn’t be a good sub. I have used pumpkin (canned and fresh) and it’s worked out fine! Nothing ventured, nothing gained right..would love to know how the butternut squash works…

      • Hi Shashi, just made these and they are AWESOME! I used roasted Butternut squash which was totally fine as a substitute for the Kabocha squash. I didn’t have any almond flour to hand so I just used wholemeal flour and it was also fine.

        I think because I didn’t use almond flour though, the colour isn’t quite as vibrant as yours have come out.

        However, they are so moist, and so tasty! A great start to the day as a breakfast choice if you ask me. 🙂

        • Shashi says:

          Neil – thank you so much for taking a chance on one of my recipes! Your comment made my day!!! I am so honored!
          Do you think maybe the reason for the color difference might have been because butternut squash is a tad less orange-yellow than kabocha? Either way – I am super psyched you enjoyed it! 🙂

          • Hi Shashi, I loved doing your recipe! Butternut squash in a breakfast bar? Whoa! Far out! 🙂 The amazing colours of your photography also got me hooked on this one. Yes I agree the colour difference was probably due to the colour difference of the squashes.

            This use of butternut squash has so many possibilities in “healthier” cakes. 😀

            Thanks again. Can’t wait to see what I’m going to try next from your list!

          • Shashi says:

            Thank you so very much Neil! You are too too kind! Yes, mashed squash and pumkin are some o my favorites to bake with as well as thicken stews/soups with too. In case you happen to like beets – I hope you give mashed beets a try – I sneak them into cupcakes and brownies – and now my daughter prefers these beet-laced brownies over the regular ones! 🙂

  35. Khushboo Thadani (@KhushbooThadani) says:

    I’m amazed that these bars don’t contain any butter or oil- they look perfectly moist (and spongy at the same time)! Love the idea of keeping these on hand for portable breakfast- any idea if they freeze well?

    • Shashi says:

      Thanks oodles Khushboo – I love eating kabocha but did not realize it was similar to avocado when baked into recipes – I am assuming that’s why the bars turned out so moist – -or maybe it was the eggs – unfortunately I am not sure if they would freeze and thaw out well – I have had them in the fridge, I do know they are good cold too

  36. These look and sound incredible. Its breakfast time here and I wish I could grab a few!

  37. cheri says:

    Hi Shashi, love accidental hits, these look wonderful!

  38. Your right I don’t think any one notice if you left out the oil as these kabocha bars look so moist and delicious. Yeah, I used to blame my forgetfulness on pregnancy brain but now obviously cannot use that excuse, it is just that we are overloaded with things to do. The good news is this always leads to happy accidents in the kitchen. Take care

  39. Haha! I hate that. I did that 4 times today…trying to pack…I would get to my desk or the bathroom and then completely forget what I was going to do/get. Grrrr. But my forgetfulness didn’t lead to any yummy happy accidents like these bars! These look delicious! And so moist.

    Ps- I don’t have tons of memories of when I was 8 so don’t feel too bad. I also moved to a new country when I was 10. We have so much in common!!!