Pistachio-Date “Cannolis”

1. Make the pistachio butter: Add 2 cups of roasted/salted pistachios to a food processor or high-speed blender and blend until it becomes a nut butter (about 10 minutes). *You will have extra pistachio butter, so use it as you would any nut butter!*
2. Make the filling: Add 1/4 cup of the homemade pistachio butter, 6-7 tablespoons of Greek yogurt, and 1 1/2 tablespoons of maple syrup to a small bowl and mix until smooth.
3. Prepare the dates: Open the Medjool dates, remove the pits, then place them on parchment paper. Cover with a second piece of parchment paper and roll them until they are flat.
4. Fill the dates: Spoon about 2-3 teaspoons of the pistachio-yogurt filling onto each flattened date. Roll the dates up like a cannoli shell.
5. Decorate: Dip the edges of the rolled dates into crushed pistachios, then place them onto a sheet pan lined with parchment paper. Drizzle with melted chocolate and top with more crushed pistachios.
6. Chill: Place them in the freezer for 10 minutes until the chocolate is hard, then serve.