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
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!
It sure is good Maureen! I was told that the kabocha is the reason – it’s kind of like baking with applesauce – worked forme! 🙂
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!
Thanks so much Dan!
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*
Thanks David – my parents actually did the moving – I did the tagging along 🙂
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!
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!
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!
Thanks Parita! It helps I have a teen who is pretty picky when it comes to breakfast foods 🙂
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.
Haha – so nice to know I am not alone :)-Thanks so much Christin!
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!
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! 🙂
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).
Oh dear Marissa – I think we need a support group 🙂 Btw, thanks so much!
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 🙂
Thanks so much Kelly! And thanks or confirming kabocha moistness producing abilities – I need to try using it more! 🙂
Oh my gahhhh I have the worst memory ever so don’t feel bad. These bars though…. oh my gosh how brilliant! Pinned!
Haha – Thanks so much Erin!
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!!
Oh ww – Nazneen – I am impressed!!! Your memory is fantastic!
And thanks so much for your sweet comment!
So happy I stumbled upon your blog! Love your bright pictures and unique flavor combinations! Looking forward to following along 🙂
Aww – thanks so much Joscelyn – I am so honored to have you following along! 🙂
perfect looking and pleasing eyes before tasting! sure they are delicious too… 🙂
Thanks so much Amila!
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?
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?
” 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 🙂
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!
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!!
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?