Author: Sharon

To make this low-SOS (no added salt, oil, or refined sugar) whole-food plant-based vegan, you can replace the dairy yogurt, chocolate chips, coconut oil, and optional sweeteners with minimally processed plant foods.

Low-SOS Whole Food Vegan Date Bark

**Ingredients**

* 12–16 pitted Medjool dates
* 1 cup unsweetened plain plant yogurt (soy yogurt works best for protein)
* ¼ cup natural peanut butter (ingredients: peanuts only, no salt/oil)
* 1–2 tbsp peanut flour or powdered peanut butter with no additives (optional, for extra protein)
* 2–3 tbsp unsweetened cocoa powder
* 2–4 tbsp date paste (blended dates) or mashed ripe banana, as needed for sweetness and chocolate topping texture
* Optional toppings:

  * Cacao nibs
  * Chopped walnuts or pecans
  * Hemp hearts
  * Unsweetened shredded coconut

### Instructions

1. Line a tray or plate with parchment paper.
2. Arrange the dates on the parchment. Place another sheet of parchment on top and press firmly with a rolling pin or glass until the dates form a flat layer.
3. In a bowl, mix the plant yogurt, peanut butter, and peanut flour (if using).
4. Spread the yogurt mixture evenly over the date layer.
5. In a small bowl, combine cocoa powder with date paste (or mashed banana) until it forms a spreadable chocolate-like topping. Add a teaspoon or two of water if needed.
6. Spread the chocolate layer over the yogurt mixture.
7. Sprinkle with any desired toppings.
8. Freeze for 30–60 minutes, or until firm.
9. Break into pieces and enjoy.

### Higher-Protein Version

For more protein while staying WFPB:

* Use unsweetened soy yogurt.
* Add 2–3 tbsp peanut flour or defatted peanut powder.
* Mix in 1–2 tbsp hemp hearts.

This version keeps the original “Snickers bark” flavor profile while avoiding added salt, oil, refined sugar, dairy, and processed chocolate. The dates provide enough sweetness that most people don’t need any additional sweetener.

Ingredients:
🍠 2 baked Japanese sweet potatoes
🍁 2 tbsp maple syrup
🌼 1 tsp vanilla
🥛 1/4 cup plant milk
✨ Cinnamon

Creamy, naturally sweet, and full of cozy flavor — this pudding is smooth, rich, and incredibly satisfying. Made with simple whole-food ingredients, it feels like dessert while staying light, nourishing, and perfectly comforting ✨

Whole-Food Vegan Crunchy Caesar Taco

TACO SHELL SUB

Instead of mozzarella/parmesan, use a lentil-oat shell:

**Ingredients (1 large taco)**

* ½ cup cooked red lentils
* ¼ cup rolled oats
* 2 tbsp nutritional yeast
* ½ tsp garlic powder
* ½ tsp onion powder
* 1 tbsp ground flaxseed
* 1–2 tbsp water as needed

**Method**

1. Blend everything into a thick paste.
2. Spread into a thin 8-inch circle on parchment.
3. Bake at 400°F (205°C) for 18–25 minutes until deeply golden.
4. While still warm, drape over a rolling pin or oven rack to form a taco shape.
5. Let cool completely for maximum crispness.

—

CHICKEN FILLING SUB

Use one of these whole-food options:

**Option A: Soy Curl Caesar Filling**

* Rehydrated soy curls
* Garlic powder
* Onion powder
* Black pepper
* Nutritional yeast

Bake or air-fry dry until chewy and lightly crisp.

**Option B: Chickpea Filling**

* 1 cup chickpeas, lightly mashed
* Garlic powder
* Onion powder
* Nutritional yeast
* Black pepper

—

CAESAR DRESSING SUB

**Ingredients**

* ½ cup white beans (or steamed cauliflower)
* 2 tbsp nutritional yeast
* 1 tbsp lemon juice
* 1 tsp Dijon-style mustard (optional if avoiding sodium)
* 1 garlic clove
* 2–4 tbsp water
* Black pepper

Blend until smooth.

—

GREENS

* Romaine lettuce
* Spinach
* Optional: kale, shredded cabbage, cucumber

—

ASSEMBLY

1. Fill the crispy lentil shell with the soy curls or chickpeas.
2. Toss greens with the Caesar dressing.
3. Stuff into the taco.
4. Add extra nutritional yeast for a parmesan-like flavor.

### Approximate Nutrition

Using the soy-curl version:

* Protein: ~30–40 g
* Fiber: ~15–20 g
* No added oil
* No added sugar
* Can be made completely salt-free