Prepare the dates

1. Line two baking sheets with parchment paper or silicone baking mats.
2. Using a small knife, cut a lengthwise slit into each date. Remove the pit and gently open the date just enough to create a pocket for the filling.

Make the pistachio kataifi filling

1. In a medium skillet over medium heat, melt the vegan butter. Add the chopped kataifi and stir to coat.
2. Cook, stirring frequently, until the kataifi is golden brown and crisp, 4–6 minutes. Reduce heat if needed—kataifi browns quickly.
3. Remove from heat and stir in the pistachio cream until evenly combined. Set aside to cool slightly.

Stuff the dates

1. Spoon about 1 teaspoon of the pistachio kataifi mixture into each date.
2. Gently press the filling in, leaving the center exposed but pinching the sides of the date closed if needed.

Melt the chocolate

1. Melt the chocolate using a double boiler over medium heat, stirring until completely smooth.
2. Alternatively, microwave the chocolate in 30-second intervals, stirring well between each, until melted.

Coat the dates

1. Working one at a time, lower a stuffed date into the melted chocolate. Use a spoon to coat evenly, then lift out with a fork, allowing excess chocolate to drip off.
2. Return the coated date to the prepared baking sheet. Sprinkle lightly with flaky sea salt. Repeat with remaining dates.

Chill

1. Transfer both trays to the freezer and chill until the chocolate is fully set, about 2 hours.
2. Serve frozen for a firm snap, or let the dates come to room temperature before serving.