In a microwave-safe bowl, combine the dark chocolate and coconut oil. Heat in 30-second intervals, stirring after each interval, until fully melted and smooth.

In a separate mixing bowl, combine the peanut butter and quinoa crisps. Stir well until thoroughly mixed, then set aside.

Blend the peanut butter and maple syrup in a small bowl. Mix until fully combined, then gradually fold in the coconut flour until the mixture thickens.

Spoon approximately ½ tablespoon of the melted chocolate into silicone liners, covering the bottom.

Roll a teaspoon of the peanut butter mixture into a small ball, flatten it slightly, and place it in the center of the chocolate layer.

Pour remaining melted chocolate over the peanut butter filling to fully cover it, ensuring a smooth layer.

Place the filled silicone liners in the freezer and let them chill until fully set, about 1 to 2 hours.

Once frozen solid, gently peel the silicone liners away from the chocolate to enjoy.