In a medium microwave-safe bowl, combine dark chocolate and coconut oil. Heat them in the microwave on medium power for 30 seconds at a time, stirring until smooth.

Once smooth, stir in peanut butter and add the quinoa crisps. Mix well and set aside to cool slightly.

In a separate bowl, combine the remaining peanut butter with maple syrup. Gently fold in coconut flour until thick and well combined.

Spoon about half a tablespoon of the chocolate mixture into each cupcake liner for the bottom layer.

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

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

Place the assembled cups in the freezer for about 30 minutes or until set.

Remove from the silicon liners and serve immediately or store in an airtight container.