Start by chopping the Medjool dates and placing them in a small saucepan with water. Simmer over low heat for about 5 minutes until softened, then cool and blend into a smooth mixture.

In your blender, combine the date mixture with Greek yogurt, honey, orange blossom essence, vanilla extract, and a pinch of sea salt. Blend until you achieve a completely smooth consistency.

In a separate mixing bowl, whip the heavy cream until soft peaks form—this should take around 3-5 minutes. Be cautious not to overwhip!

Using a rubber spatula, gently fold the whipped cream into the date mixture to retain the airy texture.

Stir in the freshly grated orange zest, ensuring it is evenly distributed throughout the mousse.

Spoon the mousse into serving cups, cover them, and refrigerate for a minimum of 2 hours to let it set perfectly.

Just before serving, garnish with chopped pistachios to enhance both flavor and texture. Enjoy this delightful treat!