Prepare the Mini Muffin Mold: Lightly grease or line a mini muffin mold with liners for easy removal.

Melt the Chocolate: In a microwave-safe bowl, melt the dark chocolate chips in 20-30 second intervals, stirring in between, until fully smooth. Alternatively, melt the chocolate over a double boiler for a gentler method.

Mix the Base: In a large mixing bowl, combine the melted chocolate, peanut butter, and protein powder or collagen. Stir until the mixture is smooth and fully incorporated.

Add the Crunch: Gently fold in the brown rice crisps or quinoa crisps, ensuring they’re evenly coated with the chocolate mixture.

Fill the Mold: Scoop the mixture into the prepared mini muffin mold, filling each cavity about 3/4 full. Smooth the tops with a spoon or spatula for an even finish.

Chill and Set: Place the mold in the refrigerator for at least 1 hour, or until the bites are firm and set.

Enjoy and Store: Remove the bites from the mold and enjoy immediately, or store in an airtight container in the refrigerator for up to one week.