Begin by combining dark chocolate chips and coconut oil in a microwave-safe bowl. Heat the mixture in 30-second increments, stirring in between each heating session until fully melted.

Once melted, stir in 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps until evenly coated in chocolate.

In a separate bowl, combine 1/2 cup of peanut butter with 2 tablespoons of maple syrup and whisk until smooth. Fold in 1 tablespoon of coconut flour.

Grab your silicone cupcake liners and place half a tablespoon of the chocolate mixture at the bottom of each liner. Spread it evenly. Add a teaspoon of peanut butter filling, then cover with more chocolate mixture.

Transfer to the freezer for at least 30 minutes or until set. They're ready when firm to the touch.

Once firm, carefully remove them from the silicone liners and enjoy.