Cut into the dates along the length and stop once you get to the seed. Don't cut all the way through. Remove the seed. Repeat with all and set aside.
20-25 medjool dates
Heat up a pan over medium heat and melt the butter. Add in the shredded kataifi and cook for 5-6 minutes, stirring often, until evenly golden brown. Remove and drain on a paper towel lined plate.
½ cup shredded kataifi, 2 tablespoon butter
Add the pistachio spread to a bowl and microwave it 10-15 seconds to get a slightly runny consistency. Just slightly warmed up and loosened.
⅓ cup pistachio spread
Add the toasted kataifi to it and mix it well to combine. Transfer this to a piping bag and cut a medium sized hole at the bottom.
Chop the chocolate bar and put it into a small bowl, along with the coconut oil. Melt it in the microwave at 20 second increments until it starts to melt. Mix it in between each increment. Once it starts to melt, microwave at 10 second increments so it doesn’t burn.
1 bar dark chocolate, 1 teaspoon coconut oil
Pipe the pistachio kataifi mixture into all the dates. You may need more or less dates depending on the size of them and how much you fill them.
Coat the dates in the melted chocolate, shake off the excess and place on a parchment or wax paper. Repeat with all of them. You can also stick a toothpick through the middle of dates, along the width, and then dip into the chocolate.
Sprinkle each date with the chopped pistachios and some flakey salt.
chopped pistachio for garnish, flakey salt for garnish
Refrigerate for 30 minutes or until the chocolate hardens. You can freeze them for a little while to speed it up.
Serve or place into a container to store for later!
