Soak the dates in lukewarm water for 1–2 hours until soft. Drain them and blend into a smooth paste using an immersion blender or a regular blender.

Roll the dough out to a thickness of 4–5 mm. Use a glass (the same size as your dome molds) to cut out circles.

In a saucepan, combine the coconut milk, agar agar, agave syrup, and vanilla extract. Bring to a boil, then stir in the cornstarch mixed with 10 ml of water. Mix well and cook for another 2–3 minutes until the cream thickens.

Let the cream sit for a few minutes to cool slightly (it should remain pourable), then evenly divide it into silicone molds. Let it set in the fridge for 2 to 3 hours.

Once the domes are firm, use a teaspoon to scoop out a small cavity in the center of each dome. Fill with your favorite jam (we used raspberry).

Spread pistachio butter on the oat circles and place a dome on top of each. Carefully turn the entire mold upside down and gently release the domes.

Optionally, drizzle with pistachio liqueur and sprinkle with chopped pistachios.