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1. Start by gathering all your ingredients on a clean countertop.
2. In a medium-sized mixing bowl, combine the softened cream cheese, honey, vanilla extract, ground cinnamon, and sea salt.
3. Using a hand mixer or a whisk, blend the ingredients together until the mixture is smooth and creamy.
4. Once the cream cheese mixture is well combined, fold in the chopped pistachios.
5. Next, take your Medjool dates and carefully slice them open lengthwise.
6. Remove the pits from the dates if they are not already pitted.
7. Using a small spoon or a piping bag, carefully spoon the cream cheese and pistachio mixture into each date.
8. After filling all the dates, place them on a serving platter or a baking sheet lined with parchment paper.
9. Cover the platter with plastic wrap and refrigerate the stuffed dates for at least 30 minutes.
10. If you want to add a touch of decadence, melt the dark chocolate chips.
11. Once melted, take the chilled stuffed dates out of the refrigerator and drizzle the melted chocolate over the top of each date.
12. Allow the chocolate to set for a few minutes.
13. Once the chocolate has set, arrange the stuffed dates on a beautiful serving platter.
14. If you’d like, garnish with fresh mint leaves for a pop of color.
15. These honey pistachio stuffed dates can be served immediately or stored in an airtight container in the refrigerator for up to a week.
16. When you’re ready to enjoy these delightful treats, simply grab one and take a bite.
17. These stuffed dates make for a perfect appetizer, dessert, or even a healthy snack.
18. Feel free to experiment with different nuts!
19. If you want to make these dates vegan, substitute the cream cheese with a vegan cream cheese alternative and use maple syrup instead of honey.
20. For an extra layer of flavor, consider adding a pinch of nutmeg or cardamom to the filling mixture.
21. If you’re feeling adventurous, you can also stuff the dates with other fillings like almond butter or chocolate hazelnut spread.

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