Grain-free Chocolate Chip Squash Blondies:
These grain-free, nut-free, dairy-free dessert bars are a great way to get more vegetables into your diet while still enjoying the occasional treat. Feel free to use any variety of winter squash or substitute canned pumpkin puree or mashed sweet potato if that’s what you’ve got on hand.
Winter squash are a great source of vitamin A and they’re high in fiber. Lower in carbs than white potatoes, they keep blood sugars stable so you can stay fuller longer. And they pair wonderfully with savory herbs, garlic and onions and sweet spices like cinnamon, nutmeg and ginger so you can use them at just about any meal (and dessert too!)
And did we mention chocolate?
There’s just something about the combination of sweet squash, spicy cinnamon and chocolate that’s totally irresistible so you may want to make a double batch and freeze some for later. (Trust us on this one!) We like to use mini-chips to they stay evenly distributed throughout the batter rather than sinking to the bottom (but who are we kidding, would that really be a deal breaker?!)
Now lets get to the Chocolate Chip Squash Blondies recipe!
- ⅓ cup coconut flour (such as: Bob's Red Mill)
- ½ tsp. baking soda
- 1 tsp. cinnamon
- ¼ tsp. sea salt
- 3 large whole eggs (at room temperature)
- ½ cup butternut squash puree or pumpkin puree
- 1 tsp. vanilla
- ¼ cup honey
- ¼ cup coconut oil or butter, melted
- ⅓ cup mini chocolate chips (such as: Enjoy Life Chocolate Chips)
- ¼ cup walnuts or pecans (omit for Nut-free)
- Pre-heat oven to 350 degrees F.
- In a medium bowl, combine coconut flour, baking soda, cinnamon and salt.
- In a smaller bowl, whisk eggs. Then mix in squash, vanilla, honey and oil until well combined.
- Add liquid ingredients to dry ingredients and mix just until combined.
- Stir in chocolate chips and walnuts.
- Transfer batter to 9x9 square baking dish.
- Bake for 17-20 minutes or until golden brown.
- Allow bars to cool slightly before cutting into 12 bars.
What’s your favorite way to use winter squash? We’d love to hear about it in the comments below (or simply tell us what you thought of this recipe!)
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