Melt dark chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.

Mix peanut butter and quinoa crisps into the melted chocolate until evenly combined.

Combine peanut butter with maple syrup until smooth, then fold in coconut flour until thickened.

Pour half a tablespoon of chocolate mixture into silicone liners for the base layer.

Form a teaspoon of peanut butter mixture into a ball, flatten it, and place it on top of the chocolate base.

Cover the peanut butter filling with the remaining chocolate mixture, smoothing the top.

Chill in the freezer for about 30 minutes until firm.

Remove from liners and serve chilled.