Place the dates and a couple pinches of salt in the food processor and pulse to start to blend them. Add just a little bit of water if needed.*
Continue to process the dates - it will take a minute to puree them completely. Add a bit of water at a time (don't overdo it!). If your dates are fresh, you will not need much water.
The caramel is done when it is very thick and smooth.
Melt one cup of chocolate chips in the microwave. Microwave for one minute, stir, then microwave for 15 second intervals until totally melted and smooth.
Spread the melted chocolate inside some egg shaped candy molds.** Place in the refrigerator to firm up (this will take about 20 minutes).
Remove the molds and spread the date caramel inside, using a knife to make it very smooth and flat.
Melt the another cup of chocolate chips in the microwave. Spread this melted chocolate over the date filling. Place the candies in the refrigerator to chill until completely firm, about one hour.
Melt the final ½ cup of chocolate chips and then place in a ziploc bag. Snip a tiny corner off.
Remove the candy molds from the refrigerator and invert them onto a tray. Carefully remove each egg from the mold.
Drizzle melted chocolate onto each egg. Place the finished candies back into the refrigerator to firm up.
Store finished candies in the refrigerator as they will become a bit melty at room temperature.