In a saucepan, combine chopped Medjool dates and 1/2 cup water. Heat over medium for 5 minutes, stirring occasionally, until softened. Remove from heat and let cool slightly.

Transfer the softened dates along with the remaining water into a blender. Add Greek yogurt, honey, orange blossom essence, vanilla extract, and a pinch of sea salt. Blend until you achieve a smooth and creamy consistency.

In a separate bowl, whip the heavy cream until it forms soft peaks, which takes about 3-5 minutes. Be careful not to over-whip.

Gently fold the whipped cream into the date mixture until just combined. Take care not to deflate the airy texture of the cream.

Stir in the orange zest carefully to ensure an even distribution of flavor throughout the mousse.

Spoon the mousse into individual serving cups. Cover and refrigerate for at least 2 hours, allowing it to chill and set properly.

Before serving, sprinkle the mousse with chopped pistachios for an optional crunch. Enjoy every creamy bite of this delightful dessert!