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!
Prep Time5 minutes
Cook Time37 minutes
Total Time42 minutes
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.