Granola Butter Stuffed Dates

Pro tips

• Use a small spoon or piping bag to fill dates evenly and prevent splitting the delicate fruit.
• Soften dates slightly by placing them at room temperature for 15 minutes if they feel dry or stiff, making them easier to stuff.
• Press the granola butter gently into the cavity without overfilling, as excess will squeeze out and make them messy to eat.
• Chill stuffed dates for 30 minutes before serving to help the granola butter firm up and hold its shape better.

Substitutions

• granola butter → almond butter mixed with crushed granola (adds texture similar to original)
• granola butter → tahini with granola bits (lighter, nuttier alternative)
• pitted dates → dried figs or prunes (similar sweetness and texture)

Storage & make-ahead

Store stuffed dates in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature.

What kind of granola butter should I use?

Any creamy granola butter works—store-bought or homemade. Almond butter mixed with granola bits, tahini-based varieties, or peanut-granola blends all work well.

Can I make these ahead?

Yes. Stuff the dates up to 3 days ahead and store in an airtight container in the refrigerator. They won't soften or dry out.

How much granola butter do I need per date?

About 1/2 to 1 teaspoon per date, depending on date size. Fill the cavity generously but not so much that it spills when bitten.

Can I use non-pitted dates?

Yes, but you'll need to pit them first. Slit the date lengthwise, remove the pit carefully, and proceed with filling.

Are these suitable for dietary restrictions?

They are naturally vegan and gluten-free if your granola butter is certified gluten-free. Check granola butter label for allergens.