Dark Chocolate Almond Bark with Sea Salt and Pumpkin Seeds
By Dr. Sarah M. Collins, RD · US & Metric Measurements · Ready in 10 min
Dark Chocolate Almond Bark with Sea Salt and Pumpkin Seeds crafted specifically for blood-sugar stability and low-glycemic meal planning. Combines fiber-rich 85% dark chocolate and toasted almonds to slow glucose absorption and support steady insulin response.
Ingredients (7)
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Helpful tools for making Dark Chocolate Almond Bark with Sea Salt and Pumpkin Seeds:
- → Digital Macronutrient & Carb Nutrition Food Scale
- → Portion-Control Divided Glass Meal Prep Containers
- → Spiralizer 5-Blade Vegetable Pasta & Zoodle Maker
- → 2-Quart Glass Infuser Pitcher for Sugar-Free Hydration
- → Cast-Iron Grill Pan for Lean Protein Searing
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Eat the protein and fiber (85% dark chocolate and toasted almonds) first to flatten your post-meal blood glucose curve by up to 30%.
- ✓Take a 10-minute brisk walk after eating this meal to increase muscle glucose uptake naturally.
- ✓Pair with unsweetened green tea or lemon water rather than fruit juice to keep glycemic load under 10.
🧊 Storage, Freezing & Safe Reheating
Refrigerate leftovers in an airtight container at 40°F (4°C) for up to 4 days, or freeze for up to 2 months. Reheat to 165°F (74°C) before serving.
Frequently Asked Questions
Will Dark Chocolate Almond Bark with Sea Salt and Pumpkin Seeds spike my blood sugar if I have prediabetes?
No—because Dark Chocolate Almond Bark with Sea Salt and Pumpkin Seeds pairs lean protein and healthy fats (85% dark chocolate, toasted almonds) with soluble fiber and zero refined starches, it digests slowly and supports steady blood glucose.
Can I meal-prep Dark Chocolate Almond Bark with Sea Salt and Pumpkin Seeds for work lunches?
Yes! Portion into airtight glass containers and refrigerate at 40°F (4°C) for up to 4 days.
📖 More Recipes from Prediabetes & Low-Glycemic Diet Cookbook
Adapted from Prediabetes & Low-Glycemic Diet Cookbook by Dr. Sarah M. Collins, RD. Explore all 100 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Dr. Sarah M. Collins, RD
Adapted from Prediabetes & Low-Glycemic Diet Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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