15 Date Recipes We Can’t Stop Making

If you love cooking with dates as much as I do, you are in for a treat! I have rounded up my favorite date recipes, from energizing breakfasts to crave worthy desserts and even savory dishes with a hint of sweetness.

There is something truly special about dates. Their natural caramel like sweetness, soft chewy texture, and incredible versatility make them a must have in any Mediterranean kitchen.

I love blending them into a luscious smoothie. Stuffing them with nuts and cheese for the perfect appetizer. Baking them into a decadent dessert. Even caramelizing them in olive oil for an addictive snack.

And let us not forget their health benefits. Packed with fiber, antioxidants, and essential minerals, they are a wholesome way to satisfy your sweet tooth.

Dates for Breakfast

Kickstart your morning with natural sweetness and energy boosting power. Dates are packed with fiber, potassium, and nutrients. The perfect way to fuel your day.

1. Creamy Tahini Date Banana Shake

Tahini gives this creamy and refreshing banana date smoothie staying power that will keep you going all morning. It tastes like a milkshake, but it is dairy free and packed with fiber, protein, and heart healthy fats.

Ready in: 5 minutes
Serves: 2

What You Need:

• 2 frozen bananas, chopped
• 4 Medjool dates, pitted
• 2 tablespoons tahini
• 1½ cups almond milk, unsweetened
• ½ teaspoon ground cinnamon
• Pinch of salt

How to Make It:

1. Combine all ingredients in a blender.
2. Blend on high until smooth and creamy. Stop and scrape down the sides if needed.
3. Pour into glasses and serve immediately.

Why everyone loves it: It tastes like a milkshake but counts as breakfast. No guilt, all delicious.

Pro tip from Ruby: Add more almond milk to thin it to your preferred consistency. Want a chocolate version? Try making it with Dark Chocolate Tahini.

2. Olive Oil Granola

This crunchy, golden homemade granola is naturally sweetened with honey and Medjool dates. It has the perfect sweetness without refined sugar. Loaded with nuts, seeds, and warm spices.

Ready in: 35 minutes
Serves: 8

What You Need:

• 3 cups old fashioned rolled oats
• 1 cup mixed nuts, chopped
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon salt
• ½ cup olive oil
• ½ cup honey
• 1 teaspoon vanilla extract
• 1 cup Medjool dates, pitted and chopped

How to Make It:

1. Preheat your oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the oats, nuts, pumpkin seeds, sunflower seeds, cinnamon, cardamom, and salt.
3. In a small bowl, whisk together the olive oil, honey, and vanilla.
4. Pour the wet ingredients over the dry ingredients and stir until everything is well coated.
5. Spread the mixture evenly on the prepared baking sheet.
6. Bake for 25 to 30 minutes, stirring halfway through, until golden brown.
7. Remove from the oven and let cool completely on the baking sheet. The granola will crisp up as it cools.
8. Stir in the chopped dates. Store in an airtight container.

Why everyone loves it: It is wholesome, crunchy, and perfectly sweet. Even more delicious sprinkled over a Lemon Yogurt Parfait with Berry Compote.

Pro tip from Ruby: Let the granola cool completely before adding the dates. Warm dates get sticky and clump together.

3. Banana Walnut Bread with Honey and Dates

This family favorite banana walnut bread recipe swaps butter and sugar for nutritious extra virgin olive oil and honey. Ground cardamom, cinnamon, and nutmeg add wonderful warmth. Chopped dates add chewy pockets of sweetness.

Ready in: 1 hour 10 minutes
Serves: 8

What You Need:

• 3 ripe bananas, mashed
• ½ cup olive oil
• ½ cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¾ cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ¼ teaspoon ground nutmeg
• ½ cup walnuts, chopped
• ½ cup Medjool dates, pitted and chopped

How to Make It:

1. Preheat your oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the mashed bananas, olive oil, honey, eggs, and vanilla.
3. In another bowl, whisk together the flour, baking soda, salt, cinnamon, cardamom, and nutmeg.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in the walnuts and dates.
6. Pour the batter into the prepared loaf pan.
7. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Why everyone loves it: It is moist, warmly spiced, and naturally sweetened. A slice with Spanakopita Egg Muffins makes the perfect breakfast.

Pro tip from Ruby: Use very ripe bananas with lots of brown spots. They are much sweeter and more flavorful.

Savory Date Recipes

Dates are not just for sweets. They add the perfect touch of chewy richness to savory dishes too. Paired with cheese, tossed into salad, or used to balance bold spices in hearty entrees. These recipes prove just how versatile this little fruit can be.

4. Apple Walnut Salad with Dates

An underrated pairing is that of chewy, sweet dates and crunchy, tart apples. This duo stars in a simple salad with tangy fresh goat cheese and crunchy walnuts. Peppery arugula and juicy endive add even more flavor contrast.

Ready in: 15 minutes
Serves: 4

What You Need:

• 5 ounces arugula
• 2 endives, sliced
• 1 apple, thinly sliced
• ½ cup Medjool dates, pitted and chopped
• ½ cup walnuts, toasted
• 4 ounces goat cheese, crumbled
• For the dressing:
• ¼ cup olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

How to Make It:

1. In a large bowl, combine the arugula, endives, apple, dates, walnuts, and goat cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Serve immediately.

Why everyone loves it: It is sweet, tangy, peppery, and crunchy all at once. Perfect with something warming like Simple Mushroom Barley Soup.

Pro tip from Ruby: Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. It makes them so much more flavorful.

5. Stuffed Dates

If you are looking for a no cook party appetizer that is ready in less than 10 minutes, this goat cheese stuffed dates recipe is for you. All you need are Medjool dates, goat cheese, walnuts, and a little honey.

Ready in: 10 minutes
Serves: 6

What You Need:

• 12 Medjool dates, pitted
• 4 ounces goat cheese
• ¼ cup walnuts, toasted and chopped
• 2 tablespoons honey
• Aleppo pepper flakes for sprinkling

How to Make It:

1. Preheat your oven to 350°F.
2. Slice each date open lengthwise.
3. Stuff each date with goat cheese. Press a few chopped walnuts into the cheese.
4. Place the stuffed dates on a baking sheet. Warm in the oven for 3 to 5 minutes, until the cheese is soft.
5. Drizzle with honey and sprinkle with Aleppo pepper flakes. Serve warm.

Why everyone loves it: The heat softens both the dates and the cheese. They become warm and melty, sticky and chewy, salty and sweet. Yum.

Pro tip from Ruby: The Aleppo pepper is not just for looks. It adds a gentle warmth that contrasts beautifully with the sweetness.

6. Healthy Broccoli Salad with Dates and Almonds

This vibrant take on broccoli salad is packed with crunchy vegetables, sweet dates, and toasted almonds. Tossed in a creamy Greek yogurt dressing with toasty coriander and tangy sumac.

Ready in: 20 minutes
Serves: 6

What You Need:

• 2 heads broccoli, cut into small florets
• ½ red onion, thinly sliced
• ½ cup Medjool dates, pitted and chopped
• ½ cup almonds, toasted and chopped
• For the dressing:
• ½ cup Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1 teaspoon ground coriander
• 1 teaspoon sumac
• Salt and black pepper to taste

How to Make It:

1. In a large bowl, combine the broccoli, red onion, dates, and almonds.
2. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, coriander, sumac, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Why everyone loves it: It is fresh, crunchy, and flavorful. Perfect for meal prep or a quick side dish.

Pro tip from Ruby: Massage the dressing into the broccoli with your hands. It helps soften the florets and coats everything better.

7. Roasted Brussels Sprouts with Dates

Shallots add a peppery bite, while dates lend chewy texture and welcome sweetness to crisp tender roasted Brussels sprouts. Toasted almonds provide crunch. An orange zest and thyme dressing ties it all together.

Ready in: 35 minutes
Serves: 4

What You Need:

• 1½ pounds Brussels sprouts, trimmed and halved
• 2 shallots, sliced
• 3 tablespoons olive oil
• Salt and black pepper to taste
• ½ cup Medjool dates, pitted and chopped
• ¼ cup almonds, sliced and toasted
• For the dressing:
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon orange zest
• 1 teaspoon fresh thyme, chopped
• Salt and black pepper to taste

How to Make It:

1. Preheat your oven to 400°F.
2. On a large sheet pan, combine the Brussels sprouts and shallots. Drizzle with olive oil and season with salt and pepper. Toss to coat.
3. Roast for 20 to 25 minutes, until tender and crispy on the edges.
4. Transfer to a serving bowl. Add the dates and almonds.
5. In a small bowl, whisk together the olive oil, apple cider vinegar, orange zest, thyme, salt, and pepper.
6. Drizzle the dressing over the warm Brussels sprouts and toss gently.
7. Serve warm.

Why everyone loves it: The sweet dates and tangy dressing are perfect with the earthy Brussels sprouts. Holiday table worthy.

Pro tip from Ruby: This dish pairs beautifully with Roast Spatchcock Chicken.

8. Pastilla

A savory chicken pie from Morocco and Algeria. Pastilla is made with crispy, flaky phyllo dough and a tender shredded chicken filling seasoned with warm North African flavors including Ras El Hanout, ginger, and cinnamon. Chopped dates, parsley, and almonds add sweetness and freshness.

Ready in: 1 hour 30 minutes
Serves: 6

What You Need:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 pound cooked chicken, shredded
• ½ cup chicken broth
• 1 teaspoon Ras El Hanout
• ½ teaspoon ground ginger
• ½ teaspoon cinnamon
• ¼ teaspoon black pepper
• ½ cup Medjool dates, pitted and chopped
• ½ cup almonds, toasted and chopped
• ¼ cup fresh parsley, chopped
• 2 eggs, lightly beaten
• 12 sheets phyllo dough, thawed
• ½ cup butter, melted
• Powdered sugar and cinnamon for dusting

How to Make It:

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the shredded chicken, chicken broth, Ras El Hanout, ginger, cinnamon, and pepper. Cook for 5 minutes.
5. Remove from heat. Stir in the dates, almonds, and parsley. Let cool slightly.
6. Stir in the beaten eggs.
7. Brush a 9 inch pie dish or skillet with melted butter. Layer 6 sheets of phyllo dough, brushing each sheet with butter and allowing the edges to hang over the sides.
8. Spread the chicken filling evenly over the phyllo.
9. Fold the overhanging phyllo edges over the filling. Top with the remaining 6 sheets of phyllo, brushing each with butter. Tuck the edges into the dish.
10. Score the top layer into wedges with a sharp knife.
11. Bake for 30 to 35 minutes, until golden and crispy.
12. Let cool for 10 minutes. Dust with powdered sugar and cinnamon before serving.

Why everyone loves it: It is flaky, savory, and subtly sweet. Moroccan style carrot salad is wonderful on the side.

Pro tip from Ruby: Keep the phyllo dough covered with a damp towel while you work. It dries out fast.

9. Adas Polo

A traditional Persian rice dish seasoned with cinnamon and saffron. Layered with caramelized onions, lentils, raisins, and dates. It cooks gently until the layer of rice on the bottom crisps into a golden crunchy layer called tahdig.

Ready in: 1 hour 15 minutes
Serves: 6

What You Need:

• 2 cups basmati rice
• Salt
• 3 tablespoons olive oil or butter
• 2 large onions, thinly sliced
• 1 cup brown lentils, cooked
• ½ cup Medjool dates, pitted and chopped
• ½ cup raisins
• 1 teaspoon ground cinnamon
• ½ teaspoon saffron threads, crushed and dissolved in 2 tablespoons hot water
• Salt and black pepper to taste

How to Make It:

1. Rinse the rice until the water runs clear. Soak in salted water for 30 minutes.
2. Bring a large pot of water to a boil. Add the rice and cook for 5 to 7 minutes, until slightly tender but still firm. Drain.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onions and cook until deep golden brown and caramelized, about 15 minutes.
4. In a small bowl, combine the caramelized onions, cooked lentils, dates, raisins, cinnamon, salt, and pepper.
5. In a large nonstick pot, heat the remaining 1 tablespoon of olive oil. Add a layer of rice, then a layer of the lentil mixture. Repeat layers, ending with rice.
6. Pour the saffron water over the top.
7. Cover the pot with a clean kitchen towel and place the lid on tightly. Cook over low heat for 30 to 40 minutes, until the rice is tender and a golden crust forms on the bottom.
8. Let rest for 10 minutes. Carefully invert onto a platter to show off the tahdig.

Why everyone loves it: It is sweet, savory, and earthy all at once. The tahdig is the best part. Serve with Shirazi Salad and Tzatziki.

Pro tip from Ruby: Do not skip the towel under the lid. It absorbs steam and helps the rice stay fluffy.

Date Dessert

Satisfy your sweet tooth the natural way. Dates have a caramel like flavor that makes them a wonderful star in sweet recipes that cut back on refined sugar without sacrificing flavor.

10. Date Cookies with Pistachios

Sweet chopped dates, nutty pistachios, and fruity extra virgin olive oil add incredible flavor to this simple drop cookie recipe. No waiting for butter to soften. Mix up a batch in moments with just a bowl and a spoon.

Ready in: 25 minutes
Makes: 24 cookies

What You Need:

• 1¾ cups all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup olive oil
• ¾ cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup Medjool dates, pitted and chopped
• ½ cup pistachios, chopped

How to Make It:

1. Preheat your oven to 350°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, whisk together the olive oil and brown sugar until smooth.
4. Whisk in the egg and vanilla.
5. Add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the dates and pistachios.
7. Drop rounded tablespoons of dough onto the prepared baking sheet.
8. Bake for 10 to 12 minutes, until the edges are golden.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Why everyone loves it: They are chewy, nutty, and perfectly sweet. Swap the pistachios with chocolate chips for a date sweetened chocolate chip cookie.

Pro tip from Ruby: New to baking with olive oil? It adds incredible fruity flavor and keeps the cookies extra moist.

11. Healthy Carrot Cake

This Mediterranean Diet friendly carrot cake is sweetened with honey. Whole wheat flour, Greek yogurt, and olive oil make it wholesome. Cinnamon, cardamom, and ginger add layers of spice. Chopped dates add pockets of caramel like sweetness.

Ready in: 1 hour
Serves: 10

What You Need:

• 1½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ½ teaspoon salt
• 3 eggs
• ½ cup honey
• ½ cup olive oil
• ½ cup Greek yogurt
• 1 teaspoon vanilla extract
• 2 cups carrots, grated
• ½ cup Medjool dates, pitted and chopped
• ½ cup walnuts, chopped
• Whipped labneh for serving

How to Make It:

1. Preheat your oven to 350°F. Grease a 9 inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, cardamom, ginger, and salt.
3. In a large bowl, whisk together the eggs, honey, olive oil, Greek yogurt, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the grated carrots, dates, and walnuts.
6. Pour the batter into the prepared pan.
7. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Serve with a dollop of whipped labneh.

Why everyone loves it: It is a carrot cake I could eat as breakfast, a snack, or for dessert. The whipped labneh is a healthy swap for cream cheese frosting.

Pro tip from Ruby: Squeeze the grated carrots in a kitchen towel to remove excess moisture. It keeps the cake from getting soggy.

12. Date Bars with Chocolate and Tahini

Chewy, chocolatey, and nutty. Think of these no bake date bars as a healthy twist on a candy bar. Free of refined sugar, dairy, and gluten, but rich and satisfying.

Ready in: 20 minutes plus chilling
Makes: 12 bars

What You Need:

• 2 cups Medjool dates, pitted
• 1 cup almonds
• ½ cup walnuts
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¼ cup tahini
• 2 tablespoons water
• For the chocolate topping:
• ½ cup dark chocolate chips
• 1 tablespoon coconut oil
• Flaky sea salt for sprinkling

How to Make It:

1. Line an 8×8 inch baking dish with parchment paper.
2. In a food processor, combine the dates, almonds, walnuts, cocoa powder, and salt. Pulse until finely chopped and the mixture starts to come together.
3. Add the tahini and water. Process until the mixture forms a sticky dough.
4. Press the mixture firmly into the prepared baking dish.
5. Make the chocolate topping. Melt the chocolate chips and coconut oil together in the microwave in 30 second bursts, stirring between each, until smooth.
6. Pour the melted chocolate over the date mixture and spread evenly.
7. Sprinkle with flaky sea salt.
8. Refrigerate for at least 2 hours until firm.
9. Cut into bars and serve.

Why everyone loves it: They taste like a decadent treat but are made with wholesome ingredients. Keep them in the fridge for when you crave something sweet.

Pro tip from Ruby: All you need is a food processor to blitz up the dates. So easy.

13. Maamoul

Maamoul are shortbread cookies filled with creamy date paste. They are a favorite on the dessert table throughout the Middle East for holidays and celebrations.

Ready in: 1 hour
Makes: 24 cookies

What You Need:

• For the dough:
• 2 cups semolina flour
• 1 cup all purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon ground mahlab, optional
• 1 cup butter, melted
• ¼ cup orange blossom water
• ¼ cup milk
• For the filling:
• 2 cups Medjool dates, pitted
• 1 tablespoon butter
• ½ teaspoon ground cinnamon
• Powdered sugar for dusting

How to Make It:

1. Make the filling. In a small saucepan, combine the dates, butter, and cinnamon. Cook over low heat, stirring, until the dates soften into a paste, about 5 minutes. Remove from heat and let cool.
2. Make the dough. In a large bowl, combine the semolina, all purpose flour, sugar, baking powder, and mahlab.
3. Pour in the melted butter and mix with your hands until the mixture resembles wet sand.
4. Sprinkle in the orange blossom water and milk. Knead until a dough forms. Cover and let rest for 30 minutes.
5. Preheat your oven to 350°F.
6. Take a small piece of dough and roll it into a ball. Flatten it in your palm. Place a small piece of date filling in the center. Wrap the dough around the filling and seal.
7. Place the cookie in a maamoul mold or press with a fork to create a pattern. Gently tap out onto a baking sheet.
8. Bake for 12 to 15 minutes, until the bottoms are lightly golden. The tops should remain pale.
9. Let cool completely. Dust with powdered sugar before serving.

Why everyone loves it: They are buttery, crumbly, and filled with sweet date paste. A taste of Middle Eastern celebration.

Pro tip from Ruby: You can make these using a maamoul mold, a cookie stamp, or just a fork. They are beautiful either way.

14. Chocolate Covered Dates with Almonds

Sweet and simple. Dates stuffed with roasted almonds and dunked in dark chocolate. An easy but impressive treat that makes a wonderful host gift.

Ready in: 20 minutes
Makes: 24 pieces

What You Need:

• 24 Medjool dates, pitted
• 24 whole roasted almonds
• 8 ounces dark chocolate, chopped
• 1 tablespoon coconut oil
• Crushed pistachios or almonds for sprinkling

How to Make It:

1. Line a baking sheet with parchment paper.
2. Stuff each date with one whole almond. Press the date closed around the almond.
3. In a microwave safe bowl, combine the dark chocolate and coconut oil. Microwave in 30 second bursts, stirring between each, until smooth.
4. Dip each stuffed date into the melted chocolate, using a fork to coat. Let excess chocolate drip off.
5. Place on the prepared baking sheet. Sprinkle with crushed pistachios before the chocolate sets.
6. Refrigerate for 15 minutes until the chocolate is firm.
7. Store in an airtight container in the refrigerator.

Why everyone loves it: They are melt in your mouth good. Perfect for gift giving.

Pro tip from Ruby: To share a real treat, box these up with some honey sweetened Greek Sesame Candy and Candied Orange Peel.

15. Date Caramel

Made with just five simple ingredients. This vegan date caramel sauce transforms whatever it touches into something special.

Ready in: 10 minutes
Makes: 1 cup

What You Need:

• 1½ cups Medjool dates, pitted
• ½ cup water, plus more as needed
• ¼ cup almond butter or tahini
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make It:

1. If your dates are firm, soak them in warm water for 10 minutes. Drain well.
2. In a food processor or high speed blender, combine the dates, water, almond butter, vanilla, and salt.
3. Blend until completely smooth, stopping to scrape down the sides as needed.
4. Add more water 1 tablespoon at a time if needed to reach your desired consistency.
5. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Why everyone loves it: It is rich, creamy, and tastes just like caramel. Use it as a dip for apple slices or as a topping for oatmeal, Greek yogurt, or ice cream.

Pro tip from Ruby: Warm it slightly before serving. It becomes pourable and even more delicious.

Conclusion

I hope you found some new favorite date recipes here. Whether you are looking for breakfast, dinner, or dessert, dates add something special to every dish.

Their natural sweetness, chewy texture, and health benefits make them a staple in my kitchen. I bet they will become one in yours too.

Happy cooking and happy eating.