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In a bowl, mix oats, nut butter, cocoa powder, maple syrup, milk, vanilla, and salt until thick and sticky.
Let sit 2–3 minutes so the oats soften slightly.
Press firmly into muffin liners or silicone molds.
Melt chocolate chips with coconut oil in 20–30 second intervals until smooth.
Pour chocolate over each cup and tap to level.
Freeze for 30–45 minutes until firm.