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!
- Prep time
- 5 min
- Cook time
- 37 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
To make these Chocolate Chip Kabocha Bars, Preheat oven to 370 degrees
- 3
Place ALL the ingredients in a bowl, grab a whisk and mix well with a spatula/spoon.
- 4
Then place the mix in a parchment lined 8x8 baking tray and place a few more chocolate chips on top
- 5
Bake for 35-37 minutes
- 6
Let cool completely before slicing into 12 pieces.