Add the pitted dates to a small bowl and cover with hot water. Set aside for 10 minutes.

Meanwhile, in a large bowl add the oats and half of the vegan chocolate chips. Use your hands to break up and crunch the rice cakes into small pieces.

Once the dates are soft add them into a blender along with ⅓ cup water from the bowl they were soaking in. Blend for 40 seconds on until they are broken down into a smooth date paste.

Pour the date paste, peanut butter, and maple syrup into the bowl. Mix everything together until it is all coated.

Pour the mixture on the parchment lined baking sheet. Use a spatula to help press it into the corners. Then cover it with a piece of parchment paper and use the other pan of equal size to press it down and compress. This may take a few times. Sprinkle the remaining chocolate chips over top and then press down one more time.

Place in the freezer and chill for at least 1 hour to harden.

Remove and cut into as many pieces as you like. Then place back in the freezer or fridge and enjoy when you like.