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Using a sharp knife, slice each Medjool date lengthwise and remove the pit. Be careful not to cut all the way through—you want to create a little pocket for the butter.
Use a small knife or spoon to spread about ½-1 teaspoon of softened butter into the cavity of each date.
Sprinkle a pinch of coarse flaky salt over the top of each stuffed date. The salt enhances the sweetness of the dates and adds a perfect savory balance.
Arrange the stuffed dates on a plate or serving board and dig in!