Preheat oven to 350.
Mix coconut cream, vanilla and maple syrup until well combined. Add in cocoa powder and coconut sugar and mix again. Fold in oat flour and baking soda and mix one last time.
Line a muffin tin with baking cups and fill *halfway* with the batter. Batter fills 12 cups. Sprinkle generously with dairy free chocolate chips.
Bake for 20 minutes. LET COOL for 15 and store in the fridge. Enjoy!.