Chop the pitted Medjool dates into small pieces and place them in a saucepan. Add 1/2 cup of water and simmer over medium heat for about 5 minutes until softened.

Transfer the softened dates into a blender along with the water, Greek yogurt, honey, orange blossom essence, vanilla extract, and sea salt. Blend until smooth.

Whip the heavy cream in a separate bowl until soft peaks form.

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

Carefully incorporate the orange zest into the mousse mixture, ensuring it is evenly distributed.

Spoon the mousse into individual serving cups and refrigerate for at least 2 hours.

Before serving, garnish with chopped pistachios.