Begin by placing 1 cup of dark chocolate and 2 tablespoons of coconut oil in a microwave-safe bowl. Heat in 30-second increments until melted and smooth.

Once melted, stir in 2 tablespoons of peanut butter and 3 tablespoons of quinoa crisps until well combined.

In a separate bowl, mix the remaining peanut butter with 2 tablespoons of maple syrup, then fold in 3 tablespoons of coconut flour.

Line a mini muffin tin with silicone liners. Pour about 1/2 tablespoon of the chocolate mixture into each liner.

Roll a teaspoon of the peanut butter mixture into a small ball and place it into each chocolate-covered liner.

Spoon the remaining chocolate mixture on top of the peanut butter filling and smooth it out.

Freeze the muffin tin for about 1–2 hours until the cups are firm.

Carefully remove each cup from the silicone liners and serve chilled or at room temperature.