Pre-heat oven to 190oC (170oC fan-forced). Heat dates and juice in a small saucepan until boiling. Remove from heat and set aside to cool.
Meanwhile; place chocolate and butter in a microwave safe bowl. Place in microwave for 30 second bursts on high, stirring in between, until melted and smooth. Set aside to cool.
Using electric beaters, beat eggs, yolks and sugar until pale and doubled in volume. Add chocolate mixture, mixing well until combined. Fold in the flour, coconut, Bi-Carb Soda and date mixture and mix well.
Spoon mixture between 6 x 250ml capacity greased muffin pans. Bake for 12 minutes or until just cooked. They will still be wobbly in the middle. Allow to sit for 3-4 minutes before turning out.
Serve chocolate puddings with a good dollop of cream or a scoop of ice-cream and sprinkle with the toasted Shredded Coconut.