Begin by melting chocolate chips and coconut oil in a medium bowl in the microwave in 30-second intervals, stirring well after each round until the chocolate is smooth and creamy.
Mix in 2 tbsp of peanut butter and 3 tbsp of quinoa crisps. Set aside.
In a small bowl, combine peanut butter and maple syrup. Gently fold in the coconut flour until the peanut butter thickens.
Add about 1/2 tbsp of the chocolate mixture to each silicon cupcake liner.
Roll 1 tsp of the peanut butter mixture into a ball, then flatten slightly. Place it in the center of each silicon liner without touching the sides.
Top with more chocolate and freeze until fully firm.
Once firm, remove from the liners and enjoy!