Add the dates and a little of the water used, to the mixture, and beat until you get a paste-like texture.
Have the molds you are going to use on hand. I used silicone molds because it’s easier to remove later. If you do not have any of these you can use a muffin tin or other heat-resistant non-stick pan or cover one in wax paper so it doesn’t stick.
Place the prepared base mixture in the molds, trying to ensure that the mixture covers the edges well and is not so full that there is still space for the filling. Then add the filling to the base.
Freeze the cookies for about 3 hours or if you prefer you can leave it in the freezer overnight. The base should be compact and hard when removing it.
Finally, prepare the top layer. Start by melting the chocolate in a double-boiler.
Remove frozen cookies carefully so they don't break and place them on a tray or plate.
Cover the cookies with the melted chocolate to create a thin coating, and re-freeze the cookies for around another hour.