Begin by pitting and chopping the Medjool dates into small pieces. In a medium saucepan, combine the chopped dates with water. Place the pan over medium heat and simmer for 5 minutes, stirring occasionally until the dates are softened and have absorbed some moisture. Remove from heat and allow them to cool completely.

Transfer the cooled date mixture, including any remaining water, to a blender. Add Greek yogurt, pure honey, orange blossom essence, vanilla extract, and sea salt. Blend on high until the mixture is smooth and creamy, around 1-2 minutes.

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

Once the cream is whipped, gently fold it into the date and yogurt mixture using a spatula. Gradually incorporate the whipped cream while being careful not to deflate it.

After the whipped cream is well incorporated, fold in the orange zest. This will add a bright citrus note that beautifully complements the sweetness of the dates.

Spoon the mousse mixture into serving cups, filling them about three-quarters full. Cover the cups with plastic wrap and refrigerate for at least 2 hours.

Before serving, uncover the mousse and optionally top with a sprinkle of chopped pistachios. Serve chilled.