Running out of Medjool dates has totally derailed us before. We’ve been halfway through a recipe only to notice the dates are missing. It’s a bummer, especially when they’re a key ingredient you were counting on.
That’s why we’ve tested a bunch of substitutes to keep things moving. From sweet pantry staples to fruits with a similar texture, there’s no shortage of options that can get the job done.
They’re easy to find, and some of them even bring a fun twist to your dishes. Whether you’re baking, blending, or snacking, these swaps saved the day for us more than once.
You’ll have no problem keeping your recipes sweet and delicious with these substitutes in the mix.
7 Easy Substitutes for Medjool Dates
Here are our top picks for Medjool date substitutes:
1 – Deglet Hoor Dates
It all started when I ran out of Medjool dates and had only Deglet Noor dates. Turns out, they’re a solid stand-in. Deglet Noor dates are less sweet but still pretty close in flavor. They’re also firmer and smaller, which makes them easier to handle for some recipes.
Use them in a 1:1 ratio, but remember they’re a bit drier. Add a splash of water to soften them if blending. Their mild sweetness works well in desserts like bars or energy bites.
They don’t overpower recipes and blend nicely with other ingredients. For stuffing, their smaller size may need a little adjustment, but they still work. Deglet Noor dates keep the vibe right while staying practical and versatile.
2 – Raisins
This one substitute will save your recipe and maybe your sanity. Raisins are small, sweet, and always around. They’re softer and pack concentrated sweetness, making them great for binding ingredients together. Use them in a 1:1 ratio as a Medjool date substitute. If blending, soak them in warm water for 10 minutes to soften.
Raisins work best in baked goods, snacks, or desserts. Their sweetness may be more intense, so adjust other sugars in your recipe if needed. Smaller size means easy to measure and mix without fuss. They’re not great for stuffing, though—too tiny!
Looking for even more ways to use raisins? Check out this list of raisin substitutes for extra ideas that might come in handy.
3 – Dried Figs
This one substitute will save your recipe with some naturally sweet vibes—dried figs to the rescue. They come with a dense sweetness and chewy texture that mimics dates really well. Use them in a 1:1 swap for Medjool dates.
They’re great in baked treats, energy balls, or blended into sauces. Make sure to trim the stems before using—nobody wants surprise crunch. If blending, soak them in hot water for 10 minutes first for easier mixing.
Their flavor is slightly more fruity, so taste your mix and adjust as needed. Dried figs are bigger than raisins, so if you need smaller pieces, chop them up to match the texture better. Works well for stuffing, too! Just be mindful if your recipe depends on the distinct caramel-like taste of dates—you’ll notice a slight difference.
4 – Prunes
For a date substitute that’s not-so-distant cousin, we have prunes. They’re very similar to dates in texture and flavor, but with a touch less sweetness. Use them as a 1:1 swap for Medjool dates.
Some recipes might need an extra sweet boost if you use prunes—taste test your mix and adjust accordingly. If blending, soak them in hot water for 10 minutes before using to soften the fruit more efficiently.
Prunes are excellent replacements for baked goods or energy bites—maybe even better than dates because they bring a richer taste without being overwhelming. They’re another great option for stuffing, too!
5 – Dried Apricots
This one substitute will save your recipe from a dried fruit crisis—dried apricots. They bring a tangy sweetness that’s less rich than dates but still fruity enough to work. Use them as a 1:1 swap for chopped dates.
Their firmer texture stands out, especially in baked goods. For a smoother result, soak them in warm water for 5–10 minutes before using. They’re amazing in granola bars, cookies, or even energy bites where a lighter, slightly tart flavor shines.
Some recipes might need a touch more sweetness, depending on your palate. Mixing them into fillings or blends brings brightness without dominating the other ingredients. Their orange hue also gives a nice pop to whatever dish you’re making. Keep them on hand—they’re a versatile option.
6 – Maple Syrup (for sweetness in recipes)
You’ll never believe how easy it is to use maple syrup instead of dates. Swap 1 tablespoon of syrup for every 2 chopped dates. Simple, right? It’s all about sweetness here—smooth and rich with zero chopping involved.
The texture? Totally liquid. This makes it great for baked goods or recipes needing extra moisture. It blends instantly with no prep required. The flavor leans warm and earthy, so you might notice a subtle, sugary depth.
Use it sparingly, especially if your recipe already has liquid ingredients. Too much syrup can throw off the balance. Need more ideas? Check out this guide to maple syrup substitutes for even more sweet swaps!
7 – Honey (as a liquid alternative)
Some recipes insist on using honey, but guess what? Maple syrup works just as well, and it’s already sitting quietly in your pantry. Swap it in at a 1-to-1 ratio. No need to overthink this one.
The texture is smooth and runny, just like honey. The flavor? Slightly lighter with a warm, sugary touch. It’s perfect for dressings, marinades, or even baked goods.
Just watch the liquid ratio in your recipe. Maple syrup adds more moisture. Adjust other liquids if needed.
If you’re curious about more alternatives, check out this list of honey substitutes in the ultimate guide to honey swaps.
Frequently Asked Questions
Deglet Noor dates are the best alternative, offering a similar texture and mild sweetness.
Yes, but raisins are smaller and less sticky, so you may need to soak them before blending.
Yes, dried figs provide a similar chewiness and natural sweetness, though they have tiny seeds.
Maple syrup adds sweetness but lacks the texture and fiber of Medjool dates, making it better for liquid-based recipes.
Yes, honey works well for adding sweetness, but it doesn’t provide the same thickness and fiber as dates.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.