Mix together the peanut butter, agave nectar, and coconut oil together until incorporated. Add the crispy rice cereal and gently fold in without breaking the cereal. Spoon 1-tbsp-sized balls of the mixture into the cups. Let them set in the fridge while you melt the chocolate. Microwave the dark chocolate chips with 2 tbsp of coconut oil for 30-second intervals, stirring in between, until the chocolate is melted. You can try it with the coconut oil instead of the shortening. I meant to use that but I didn’t have enough. Drizzle a layer of chocolate over the chilled peanut butter balls and let them set in the fridge again. Keep stored in the fridge until you serve them =)