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Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain, reserving the soaking water.
Meanwhile, line an 8-inch-square baking pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat with cooking spray.
Process oats in a food processor until finely ground. Add the drained dates, nut butter, cocoa powder and salt; process until very finely chopped. If the mixture seems dry, add a little of the reserved soaking water, 1 tablespoon at a time.
Spread the mixture evenly and firmly into the prepared pan. Refrigerate until cold, about 1 hour.
Remove from the pan by lifting the overhanging parchment. Cut into 16 squares.