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• Preheat the oven to 400 degrees.

Wrap the dates with raw bacon.

• Slice halfway through the dates horizontally (not all the way through, but enough to open them and access the pits).
• Remove the pits and discard them.
• Wrap each date with a full piece of bacon.
• Optional: secure the end of the bacon with a toothpick. I didn't do this prior to baking, but you can if you prefer.

Bake the bacon-wrapped dates.

• Place the bacon-wrapped dates on a baking sheet with about 1/2-inch spacing between each piece.
• Bake at 400 degrees for 20 minutes.

While the bacon-wrapped dates are baking, prepare the ghee.

• If you store your ghee in the fridge, you can skip this step. If you store your ghee at room temperature, read on.
• On a plate, form 5-10 tbsp of the softened room temperature ghee (or whatever amount you're using) into the shape of a stick of butter.
• Place in the fridge to firm up.

Flip the bacon-wrapped dates.

• Once the first 20 minutes of baking is up, remove the bacon-wrapped dates from the oven and flip the pieces.
• Continue to bake them for another 15-20 minutes at 400 degrees. Keep an eye on the pieces for the last 5-10 minutes or so and remove them when the bacon is as crispy as you like it.

Put it all together.

• Once the bacon-wrapped dates are done baking, remove them from the oven and set them aside to cool. They must cool to room temperature before pairing with the blocks of ghee.
• Once the bacon-wrapped dates are cooled, cut blocks of ghee from the large block you made earlier (or from your refrigerated ghee). 1/2-1 tbsp per piece works well.
• Add the blocks of ghee to the bacon-wrapped dates. If you didn't add the toothpicks before baking, connect the pieces with a toothpick at this step.
• Serve and enjoy! Store in the fridge (covered) for up to a day.