Preheat your oven to 400 degrees. Add coconut oil to ramekins and dust with cocoa powder. Set aside.
In a large mixing bowl, melt the coconut oil and chocolate chips in the microwave. Microwave for 30 seconds at a time until melted.
In a seperate bowl beat together the egg, egg yolk, coconut sugar, coffee extract and salt until the mixture lightens in color.
Pour the egg mixture into the chocolate/oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the cocoa powder.
Divide the batter between the ramekins, fill 3/4th way up. Place 1 heaping teaspoon of peanut butter in the center of each ramekin and cover the peanut butter with the batter.
Bake for 10 minutes. Do not over bake! You want the outside set and the center to look under-cooked.
Let cool for a minute. Loosen the sides carefully with a knife. Flip on to a plate. Sprinkle with organic powdered sugar OR unsweetened coconut flakes. Plate with coconut ice cream or ice cream of choice! Enjoy!