Step 1

Set aside one pistachio per date to decorate, roast the remaining pistachios in a pan until they begin to smell. Coarsely puree with rose water, maple syrup and salt in the food processor.

Step 2

Cut the Medjool dates lengthways in the middle and remove the core. Fill the dates with a heaping teaspoon of the pistachio mixture.

Step 3

Put the birch sugar on a plate and roll the filled dates in it. Decorate each date with a pistachio.