• Mix the peanut butter, pure maple syrup, and pure vanilla extract together in a mixing bowl until well combined and creamy. Note: If your peanut butter has been sitting in the refrigerator, microwave it for 30 seconds, or until it is easy to stir.
• Stir in the crispy puffed quinoa and sea salt.
• Spray a 12-hole muffin tin with cooking spray (this allows for easy extraction). Note: If you don't have cooking spray on hand, you can easily use muffin liners instead.
• Use a spoon or a small cookie scooper to scoop the peanut butter crispy quinoa mixture into the holes of the muffin tray. Use the back of the spoon to press the mixture down into an even layer.

Make the Chocolate Layer:

• Transfer the chocolate chips and the coconut oil to a microwave-safe bowl. Microwave for 30-second intervals, stirring well in between each interval, until melted. For me, this took 60 seconds total.
• Drizzle the melted chocolate mixture over the peanut butter layer. If you’d like, sprinkle the melted chocolate with more crispy quinoa. Freeze for 2 hours, or until the quinoa cups have completely set up. Use a pairing knife to release the bites out of the muffin tin. Dig in, and enjoy!