Carefully slice each Medjool date lengthwise, from top to bottom, but do not cut all the way through. This creates a pocket while keeping the date intact. Remove and discard the pits.

In a small mixing bowl, combine the room temperature mascarpone cheese, powdered sugar, orange zest, and vanilla extract. Mix with a spoon or small whisk until the mixture is smooth, creamy, and well combined.

Spoon approximately 1 to 2 teaspoons of the mascarpone filling into the pocket of each date. You can also transfer the filling to a piping bag with a wide tip for a neater presentation, then pipe into the dates.

Arrange the stuffed dates on a serving platter. Drizzle generously with honey and sprinkle evenly with the finely chopped pistachios. If desired, add a tiny pinch of sea salt flakes to enhance the flavors.

For best results and to allow the flavors to meld, chill the stuffed dates in the refrigerator for at least 15-30 minutes before serving. They can be prepared a few hours in advance.