Chop the pitted Medjool dates into small pieces and place them in a saucepan with 1/2 cup of water. Over medium heat, gently simmer for about 5 minutes until the dates soften.

Transfer the cooled date mixture, including any remaining water, into a blender. Add Greek yogurt, honey, orange blossom essence, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy.

In a separate bowl, whip the heavy cream until soft peaks form, about 2-3 minutes.

Gently fold the whipped cream into the blended date mixture. Add the orange zest and fold in to amplify the citrus flavor.

Spoon the mixture into serving cups, cover, and refrigerate for at least 2 hours.

Garnish with chopped pistachios before serving.