In a food processor or blender, mix ingredients for the filling until smooth.
Line a loaf pan with parchment paper, and pour the filling in the parchment-lined pan.
Place the pan in the freezer and let set for about 2 hours (until the parchment peels cleanly from the filling).
Remove from freezer, and use a cookie cutter to make desired shapes. It may help to put a small plate between your hand and the cookie cutter to help press into the firm filling.
Place cut pieces on a parchment-lined tray, and set in freezer while you make the chocolate coating.
Mix coating ingredients in a small bowl.
Using a fork, dip each piece in the chocolate coating. Let extra coating drip from the piece, and lay the piece back on the parchment-lined tray.
Place the tray back in the freezer to set for a few minutes.
Use extra filling to decorate, if desired.
Enjoy! Store these in the refrigerator if you'll serve them the same day, or the freezer for longer storage.
Notes
A note about substitutions: you might try replacing the whey with casein (in both the filling and coating), but I don’t think vegan powders would work well here.