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!
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.
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Nutrition
Calories: 87kcal | Carbohydrates: 8.7g | Protein: 2.3g | Saturated Fat: 1.8g | Cholesterol: 42mg | Sodium: 119mg | Fiber: 0.9g | Sugar: 7.1g
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