Begin by pitting and roughly chopping 1 cup of fresh Medjool dates. In a small saucepan, combine the chopped dates with ½ cup of water. Heat the mixture over medium heat for about 5 minutes, allowing it to simmer gently until the dates soften and absorb the water. Once softened, remove from heat and let the mixture cool to room temperature.

Transfer the cooled date mixture to a blender. Add 1 cup of Greek yogurt, ¼ cup of honey, 1 teaspoon of orange blossom essence, 1 teaspoon of vanilla extract, and a pinch of sea salt. Blend on high speed until the mixture is smooth and creamy, ensuring no date chunks remain.

In a separate mixing bowl, pour 1 cup of heavy whipping cream. Using an electric mixer, whip the cream on medium speed until soft peaks form, which should take about 2-3 minutes.

Gently fold the whipped cream into the blended date mixture using a spatula. Next, add the zest of one orange for a fresh citrus touch and fold gently until evenly distributed.

Spoon the blended mousse into individual serving cups or bowls. Cover each cup with plastic wrap or a lid and place them in the refrigerator. Allow the mousse to chill for at least 2 hours, or until it firms up.

When you're ready to serve, remove the cups from the refrigerator. Sprinkle chopped pistachios on top of each mousse for an elegant presentation.