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In a food processor, blend pistachios until finely ground.
Add Greek yogurt, honey, vanilla, and salt. Blend until creamy and smooth.
Gently open dates, remove pit and fill each one with a spoonful of pistachio cream.
Melt dark chocolate with coconut oil, then drizzle or dip each stuffed date.
Sprinkle with flaky sea salt.
Place in the fridge for 10-15 minutes to set.
Store in an airtight container in the refrigerator for up to 2 weeks.