In a large mixing bowl, whisk together 2 cups of cassava flour, 2 tablespoons of psyllium husk powder, 1 tablespoon of baking powder, and 1/4 cup of coconut sugar until well combined.

In a separate bowl, melt 1/4 cup of coconut butter, then stir in 1 cup of coconut milk and 2 tablespoons of maple syrup. Gradually combine the wet mixture with the dry ingredients, forming a soft, cohesive dough.

Cover the dough with a clean kitchen towel and let it rest at room temperature for about 30 minutes.

In a small mixing bowl, combine 1/2 cup of creamy peanut butter with 1/2 cup of chocolate chips and mix well until evenly blended.

On a lightly floured surface, roll out the dough into a rectangle approximately 1/4 inch thick and spread the filling evenly over the dough.

Starting from one long side, carefully roll the dough tightly into a log, ensuring the filling is enclosed.

Slice the dough into 12 equal pieces and place in a greased 9x13 inch baking pan.

Preheat your oven to 350°F (180°C) while allowing the rolls to rest for another 10 minutes.

Bake the rolls for 25 minutes or until golden brown on top.

Prepare the icing by whisking together 1/4 cup of peanut butter with 1/4 cup of maple syrup until smooth and pourable.

Once cooled for about 10 minutes, drizzle icing over each roll.