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.