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 1/2-1 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!