In a large mixing bowl, whisk together the cassava flour, psyllium husk powder, baking powder, baking soda, and coconut sugar until well combined.

Gradually add in the nut milk and melted coconut butter. Mix until a dough forms and knead it for about 5–7 minutes until it's smooth and slightly sticky.

Cover the dough with a damp cloth or plastic wrap and allow it to rest in a warm area for 30–60 minutes.

While the dough is resting, prepare the filling by mixing the cocoa powder, coconut sugar, and chopped peanuts until evenly blended.

Once the dough has rested, lightly flour your working surface and roll it out into a rectangle about ¼ inch thick.

Evenly spread the filling mixture over the surface of the dough using a spatula. Then, tightly roll the dough from one long end to the other, forming a log, and slice it into even rolls.

Place the cut rolls in a greased baking dish, leaving some space between them. Cover with a cloth and let them rise for an additional 15 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for about 25 minutes, or until golden brown and cooked through.

While the rolls are baking, prepare the icing by whisking together peanut butter, maple syrup, and any additional ingredients you prefer.

Once baked, remove from the oven and let cool for about 5–10 minutes before drizzling the icing over the warm rolls.