If your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.
Add dates to a food processor and pulse until only small bits remain - it will likely clump into a ball - that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.
Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.
Transfer to a parchment-lined 8x8 dish and press down until flat, OR scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.
If making bars, slice into 8-10 bars (amount as original recipe is written // adjust if altering batch size) and store in the fridge or freezer to keep fresh. They can be a little flimsy at room temp, so be gentle with how you stack them.
Will keep in the fridge for several weeks and in the freezer for up to a couple months or more.
*If your peanut butter isn’t salted, consider adding 1/4 tsp sea salt. *Inspired by Peanut Butter Cookie Larabars *Adapted from my No Bake Cookie Bars *Nutrition information is a rough estimate.