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In a bowl, mix the ground oats, cashew butter and maple syrup (and salt if using) until you have a smooth creamy mixture, then fold in ¼ cup of the chocolate chips.
Pit the dates and press them down into a cupcake mould, then spoon a heaped tablespoon of the cookie dough mixture into each date. Place them in the freezer for an hour to set the filling.
Heat the remaining chocolate chips in a bowl over a saucepan with two inches of water in on a low heat until fully melted and smooth. Dip each stuffed date into the chocolate mixture, then place on a lined baking sheet.
Refrigerate for half an hour then serve!