The date palm (Phoenix dactylifera L.) is a popular fruit grown globally, especially in West Africa and North America, and is valued for its sweet taste and nutritional benefits. Recently, the development of functional foods and beverages aimed at improving human health has become a major research focus, with probiotics being a key functional ingredient. Probiotics, known for their positive effects on gut microbiota, have gained popularity, particularly in fermented products like fruit juices. Date juice has been explored as a potential carrier for probiotic strains, such as Lactobacillus acidophilus and L. sakei. While L. acidophilus showed a decline in viability below recommended probiotic levels, L. sakei enhanced the juice’s total phenolic content and antioxidant activity compared to unfermented juice. Additionally, the inclusion of probiotic strains—L. plantarum, L. bulgaricus, L. acidophilus, and L. rhamnosus—in date fruit bars have been shown to increase their nutritional value by boosting total phenolic content and antioxidant activity. Furthermore, novel probiotic yeast candidates have been investigated for use in valorizing date palm byproducts, such as date palm pomace (DPP), offering new opportunities for sustainable food production. This chapter explores various strategies for incorporating probiotics into date-based food products, including fermentation, freeze-drying, and encapsulation, to enhance their nutritional profile and create functional foods with health-promoting properties.