Remove the pits from the Medjool dates and cut them in half lengthwise. If the dates are dry, you can soak them in warm water for about 10 minutes to soften them.

Line a baking sheet with parchment paper. Place the date halves onto the baking sheet ina single layer. They should be slightly overlapping and form a rectangle shape. You may need to use a rolling pin to flatten the dates (I just used my hands).

In a medium bowl combine the creamy peanut butter, pure maple syrup, and vanilla bean powder together. Mix until combined. The mixture will thicken up slightly. If you are using a dry peanut butter, I recommend adding a little more maple syrup or even a touch of coconut oil to achieve a spreadable consistency.

Use a knife or spatula to spread a layer of peanut butter on top of the dates, ensuring that the tops of the dates are completely coated in peanut butter.

In a microwave-safe bowl or using a double boiler, melt plant-based chocolate chips until smooth and creamy. Stir occasionally to prevent burning.

Pour the melted chocolate on top of the peanut butter. You may need to use a knife or the back of a spoon to spread the chocolate layer over the peanut butter layer.

Sprinkle flaky sea salt over the chocolate-coated date bark while the chocolate is still warm. This will add a hint of saltiness that complements the sweetness of the dates and chocolate.

Transfer the baking sheet to the refrigerator and chill the date bark for at least 30 minutes or until the chocolate is set and firm.

Once the chocolate is set, remove the date bark from the refrigerator. Cut into pieces with a sharp knife and serve as a delicious and nutritious snack or dessert.