Preheat oven to 350 degrees F.
In a high-speed blender, blend the dates with the brown rice syrup to create a sticky date paste. Set aside.
In a large bowl, add the rest of the ingredients, then add in the date paste.
Use a strong wooden spoon to mix the thick batter well, making sure all of the ingredients are combined well.
Line a 8x8 square pan with parchment paper, letting a little extra hang over the sides of the pan.
With another square of parchment paper or waxed paper, press the batter evenly in the pan--making sure that you press it right into the corners.
Bake for 15 minutes. Let cool completely.
Lift the bars out of the pan using the edges of the parchment paper.
Cut the whole square into 2 large pieces.
Flip the 2 sides over and spread the peanut butter evenly over one half. Place the other 1/2 on top of the peanut butter. Cut into 8-10 pieces.
These may be refrigerated or frozen.