Place the semolina flour and cold water into a saucepan.
Heat the saucepan gently, stirring the semolina to remove any lumps.
When the semolina has thickened and completely absorbed all of the water, scrape all of the semolina from the saucepan into a blender. Add the date nectar.
Place the hot water and dark chocolate into a saucepan and heat gently until melted into a liquid form.
Pour the melted chocolate into the blender with the semolina and blend until smooth.
Divide the semolina between four small serving ramekins and refrigerate for at least 2 to 3 hours.
Remove the semolina from the refrigerator at least 20 minutes before serving and decorate with the toasted chopped nuts.