Throw the brown rice syrup, peanut butter, coconut oil, mashed dates, and vanilla into a large pot. Bring to a boil and then remove from the heat. Add the cacao and salt, and stir well. Pour the kamut into the pot and stir until evenly coated.
Press this mixture into a square or rectangular dish lined with parchment paper. It doesn't matter what size it is, just the thickness of the bar will change. Refrigerate for half an hour before cutting. This is best if kept in the fridge.
I have made this recipe very successfully with millet puffs in place of the kamut for a fabulous gluten-free option.