Blend granola and coconut oil together until it reaches a bread crumb-like consistency. Press into the bottom of an 8x8 nonstick pan. Freeze for about 10 minutes while you make the filling.
Combine peanut butter, maple syrup, coconut oil and coconut flour in a medium bowl. Spread over the frozen crust and let it sit in the freezer while you melt the chocolate.
Microwave chocolate chips and coconut oil in 30 second increments on 50% power until chocolate is melted. Spread over the top of the peanut butter filling and drizzle with peanut butter. Use a toothpick to swirl the chocolate and peanut butter and then freeze for an hour.