Using a small paring knife, make a longitudinal slit down the center of each Medjool date. Gently open the date and remove the pit if it is still inside. Arrange the opened dates on a serving platter or a parchment-lined baking sheet, making sure they stay upright to hold the filling.
In a small mixing bowl, combine the ricotta cheese, one tablespoon of honey, the orange zest, and the alcohol-free vanilla extract. Use a spoon or a small whisk to whip the mixture until it is smooth and well combined.
Carefully spoon about one to two teaspoons of the ricotta mixture into the cavity of each prepared date. For a more professional and clean look, you can transfer the ricotta mixture into a piping bag or a plastic storage bag with the corner snipped off and pipe the filling into the dates.
Sprinkle the finely chopped pistachios generously over the top of the ricotta filling in each date. Lightly press the nuts into the cheese so they adhere. Finish by drizzling the remaining tablespoon of honey over the entire platter and adding a tiny pinch of sea salt to enhance the flavors.
