1 cup unsweetened peanut butter (creamy or chunky)
1 tablespoon ground flaxseed (optional)
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 tablespoons freshly squeezed tangerine juice (from 1 small tangerine)
Line a 20 × 20 centimeter baking pan with parchment paper, leaving five centimeters of overhang on each side.
Place 1/2 cup of the oats in a food processor and pulse until a coarse flour forms, about one minute.
Add the remaining one cup oats, the dates, peanut butter, flaxseed, if using, vanilla, and salt to the processor and process until the dates are finely chopped, scraping the side of the bowl if necessary. Process until the mixture starts to clump together, two to three minutes.
Drizzle the juice into the mixture and pulse until incorporated.
Press the mixture into the baking pan, using an offset spatula to firmly press it down into an even layer. Refrigerate until firm, at least 30 minutes or overnight.
Cut into 12 bars, roughly five by 6.5 centimeters each.