In a mixing bowl, combine ground pistachios, almonds, walnuts, melted coconut oil, honey, rose water, and orange zest. Stir well until combined.

Using a sharp knife, carefully slice each medjool date in half lengthwise, ensuring not to cut all the way through.

Stuff each date with 1 to 2 teaspoons of the prepared nut filling, packing it tightly.

Melt some white chocolate chips with a teaspoon of coconut oil, drizzle over each stuffed date, and top with ground pistachios.

Place the stuffed dates on a platter and refrigerate for about 15-20 minutes before serving.