Roughly chop the pistachios.
Toast the chopped pistachios in a dry pan on medium heat for 3-5 minutes, until warm.
Mix the toasted pistachios with 1 tablespoon of honey in a bowl and set aside.
Toast all the other nuts and cardamom pods together in a dry pan on medium heat for 3-5 minutes, until warm.
Roughly crush the nuts and cardamom pods in a food processor, or in batches in a mortar and pestle, taking care to not powder the nuts, but at the same time the nuts have a coarse texture and are not in big chunks.
Roughly chop the dates, add them to a saucepan. Sauté for 5-10 minutes, on low to medium heat, stirring the dates frequently so they do not burn. Stir until the dates form a paste.
Add all of the nuts (except the pistachios) to the date paste and mix well. Turn off the heat. Let this mixture cool to touch.
Once you can handle the mixture, use a rolling pin to roll it out between two sheets of parchment paper.
Place pistachio mixture in a row on top of the rolled out date sheet – and then use your fingers to roll it up into a log (like you would sushi).
Roll the exterior of the log in sesame seeds or desiccated coconut or white poppy seeds , cover in plastic wrap, and place in the fridge until firm (~2 hours).
Once firm, cut into slices. Serve at room temperature. Store in airtight container in the refrigerator for up to 15 days.