Shell the pistachios and bash them up in a pestle and morter. Tip the pistachio crumbs into a bowl.

Cut into the centre of the dates to remove the stone.

Using a tsp, fill each date with about ½ tsp of peanut butter (or a bit more if you can get it in!).

Melt the chocolate in a glass bowl over a saucepan of barely simmering water.

Dip each date into the melted chocolate and roll it to cover. Use two tablespoons to help with this. Let the chocolate drip off a little and lower the date into the bowl of pistachios.

Carefully turn the date to coat in pistachios, (I used two cocktail sticks to help with this which worked a treat) and then pop it on to a plate. Repeat until they are all covered in pistachios. Put them in the fridge for 10 minutes for the chocolate to set. They will keep in the fridge for a week, but to be honest, you'll eat them all before then, they are too hard to resist!