Make the Crust: In a bowl, mix graham cracker crumbs with melted butter. Press 1½ tbsp of the mixture into each silicone muffin mould to form a crust. Freeze while preparing the filling.
 Make the Filling: In a bowl, mix Greek yogurt, maple syrup, and peanut butter. Adjust sweetness to taste.
 Assemble: Remove crusts from the freezer and fill each cup with 1½ to 2 tbsp of filling. Tap the moulds on the counter to remove air bubbles.
 Make the Chocolate Shell: Melt chocolate chips and coconut oil in the microwave in 20-second increments, stirring between each until smooth.
 Top & Freeze: Spoon melted chocolate over the filling and freeze for at least 2 hours before enjoying!