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Cut a slit in the dates down the middle, making sure not to cut all the way through, and remove the pits.
Fill each date with about a ½ teaspoon of tahini, then close them to seal.
Place the filled dates onto a small tray or similar lined with parchment paper and freeze for 10-15 minutes.
Melt the chocolate in a small saucepan or in the microwave, then dip each date in melted chocolate. You can dip half the date as pictured or use a fork to coat the date fully in chocolate.
Top each with pistachios and a sprinkle of salt. Allow the chocolate to set at room temperature or place the dates back into the fridge or freezer to set more quickly.
Store in the fridge for up to 5 days or freeze for up to 2 months.