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Melt half of the chocolate chips until smooth.
Whisk together the Greek yogurt, cocoa powder, maple syrup and vanilla.
Stir in the melted chocolate and almond butter until creamy.
Fold in the remaining chocolate chips.
Transfer to a freezer-safe container, cover and freeze for 3–4 hours.
Let it soften at room temperature for 5–10 minutes before scooping.