Chop the fresh Medjool dates and combine them with a splash of water in a small saucepan. Simmer over low heat for about 5 minutes to soften.

Transfer the cooled date mixture to a blender and add Greek yogurt, honey, orange blossom essence, vanilla extract, and sea salt. Blend until smooth.

In a separate bowl, whip the heavy cream until soft peaks form, being careful not to overwhip.

Gently fold the whipped cream into the date mixture using a rubber spatula.

Mix in the freshly grated orange zest, stirring gently until even.

Spoon the mousse into serving cups, cover, and refrigerate for at least 2 hours to set.

Before serving, garnish with chopped pistachios.