Pistachio Filled Dates with Yogurt

Harvard executive chef Christopher Kelly shares his healthy recipes  

The recipe was presented following a panel on cancer and nutrition at Harvard T.H. Chan School of Public Health. The unanimous consensus? Healthy and delicious. |  MONTAGE ILLUSTRATION BY NIKO YAITANES/HARVARD MAGAZINE; PHOTOGRAPHS BY UNSPLASH

Featured in article, “How to Prevent Cancer through Nutrition

Pistachio Filled Dates with Yogurt




• 1 tbsp Orange Zest
• 1/4 cup Pistachio, chopped
• 2 tbsp Coconut, shredded
• 1 tsp Cinnamon
• 3 tbsp Maple Syrup
• 1 1/2 cup Greek Yogurt
• 2 tbsp Mint, chiffonade
• 1 tsp Cinnamon
• 1 tsp Cardamom
• 2 tsp Olive Oil
• 20 Medjool Dates



1. Toss pistachio and coconut with orange zest, cinnamon, oil, and half of the maple syrup. Roast in 350°F oven until lightly toasted, cool. Chop mixture once cooled to incorporate well.

2. Mix yogurt with cardamom, mint, and remaining maple syrup.Set aside.

3. Split dates gently, remove seed. Using a small spoon, gently fill each date with aproximately 2 tsp pistachio filling.

4. Spoon 1 oz. yogurt into bowl. Place 2 dates on yogurt and serve.


From the article, “How to Prevent Cancer through Nutrition

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