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!
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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
Ooh, chocolate & kabocha bars! That sounds so intriguing!
Thanks so much Lisa!
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!
Duuuude – don’t they do that with grapes and wine and all – well minus the baking part? So bring on the toe-jam/athletes-foot-breakfastbars I might need socks to join you in jumping 😉 I <3 you GiGi – you are too funny!!!
I HAVE ALWAYS wanted to “I Love Lucy” grapes!!!
Hahaha!
These bars look perfect! I’m curious, what camera do you use?
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!
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.
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!
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!
Thanks my friend – yup run, swim or bike to that kabocha dealer PRONTO! 🙂
i remember my 8th birthday, but only because of the cake. LOL! And you ran in 100F? CRAZY, which is why i love you
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! 🙂
These sound amazing girl!!
Thanks oodles and oodles! 🙂
I’m thinking the kabocha must add some natural moistness to these beautiful bars – love it when a “mistake” turns out so well!
Thanks so much Jeanette – I think you are right!
These are my kind of breakfast bars, Shashi. They look awesome!
Thanks so much Angie!
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
Thank you Charlie!!
Have you eaten roasted kabocha? With almond butter? So, so so good! xxs
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.
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. 🙂
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!
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! 🙂
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?
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
These look and sound incredible. Its breakfast time here and I wish I could grab a few!
Thank you Taruna! Come on over I have a couple left 😉
Hi Shashi, love accidental hits, these look wonderful!
Thanks so much Cheri!
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
Ha – Thanks Bobbie! Yes, I like your reasoning “overloaded with things to do” – I am gonna start using that from now on 🙂
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!!!
Haha! Thanks Lindsey!!! I am so glad am not the only one! 🙂
You moved countries when you were 10 too??? What a coinky dink – girl – we got a lot to talk about! Have a safe trip and looking forward to meeting up when you get back! xxs
My family moved to Hong Kong. 🙂 Indeed we do! Can’t wait!