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!
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- 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.
Amount Per Serving: Calories: 87 Saturated Fat: 1.8g Cholesterol: 42mg Sodium: 119mg Carbohydrates: 8.7g Fiber: 0.9g Sugar: 7.1g Protein: 2.3g