1. Pour water over dates in medium bowl; let stand 15 minutes.
2. Heat oven to 350°F. Grease four 3-1/4x5-3/4x2-1/4-inch foil miniature loaf pans.
3. Beat sugar, egg, oil and vanilla in large bowl on high speed of mixer 3 minutes. Stir together flour, baking soda, salt and baking powder; add alternately with dates to egg mixture, beating until blended. Stir in walnuts and small chocolate chips. Pour about 1-1/4 cups batter into each prepared pan.
4. Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Wrap and store overnight before slicing. 4 loaves (32 servings).