Chocolate Lava Cakes

Preheat oven to 400 F. Thoroughly grease two small ramekins and set aside.

In a microwave-safe medium-sized bowl, heat chocolate chips and coconut oil for 1 minute. Stir until chocolate is completely melted. Add more time in 30 second increments, if necessary.

Remove melted chocolate from the microwave. Add in the egg and beat until smooth. Stir in the powdered sugar, followed by the flour and coffee liqueur. Once everything is thoroughly combined, evenly distribute the mixture between the two greased ramekins.

Bake for 10-12 minutes. The center will remain soft and jiggly and the edges should puff up slightly. Remove from the oven and allow to cool for 1 minute. Place each ramekin upside down on a plate and allow them to fall out. You may need to run a knife around the edges and gently tap the bottom. If desired, top with berries, powdered sugar or whipped cream and enjoy!

Notes:
– I chose bittersweet 60% cacao for my lava cakes, but you can use any variety: semi-sweet, milk chocolate, dark chocolate, etc.
– Make your own oat flour by grinding up old-fashioned oats in a blender or spice grinder. Make sure to grind until you have a fine powder.

Recipe adapted from Eva Bakes.