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Place the chocolate chips into the corner of a zip top bag or a cake piping bag. Add the hottest tap water to a tall glass. Add the piping bag filled with the chocolate chips to the hot water and let sit until melted.
Once melted, push around the chocolate to create a cone shape and then blow it open to separate the chocolate from the sticking, sprinkle in the rice cereal so it sticks to the melted chocolate and set it inside the tall glass. (Dump that water) Place into the fridge or freezer to set while you make the filling.
Whisk together the yogurt, cocoa powder, maple syrup and salt until smoother and place into another piping bag. Add peanut butter to a smaller piping bag.
Remove the cone from the freezer and pipe the filling into the cone going past the chocolate cone about ½”. Use a spoon to make a whole in the center of the yogurt. Pipe in the peanut butter to the top, then place the whole thing back into the freezer overnight. You can lay it down at this point.
The next day remove from the freezer about 10 minutes prior to eating to let it soften up a bit. Then remove the piping bag and enjoy!!