If your 12 (Medjool) dates still contain pits, gently slice each one lengthwise, taking care not to cut completely through.

Carefully remove the pits from each date.

Roughly chop 50 g unsalted pistachios.

In a small bowl, use a spoon to soften 125 g mascarpone cheese.

Add the chopped pistachios to the softened mascarpone.

Mix well to combine.

Using a small spoon or a piping bag, carefully fill each pitted date with a dollop of the mascarpone and pistachio mix.

Place the white chocolate in a microwave-safe bowl.

Melt the white chocolate in the microwave using 30-sec intervals, stirring well after each interval, until it is fully melted and smooth.

Add the pistachio creme to the melted white chocolate.

Mix until the creme is fully combined with the chocolate.

Dip each filled date into the melted white chocolate and pistachio creme mix, ensuring it is completely coated.

Place the chocolate-dipped dates onto a tray lined with parchment paper.

Put the tray of coated dates into the freezer for at least 1 hour to allow the chocolate shell to harden completely.

Remove the hardened dates from the freezer.

Sprinkle each date with a few flakes of sea salt.

Arrange the finished dates on a serving platter.

Ready to be served, enjoy!