Preheat oven to 190°C (375°F). Grease ramekins lightly with coconut oil.
In a bowl, mix flour, cocoa powder, baking powder, and salt.
In another bowl, whisk almond milk, maple syrup, melted coconut oil, vanilla extract, and vinegar.
Combine wet and dry ingredients until smooth — no drama, just batter.
Divide batter evenly between ramekins, filling them halfway.
Add two chunks of dark chocolate to each ramekin (the secret molten core).
Cover with remaining batter and smooth the tops gently.
Bake for 10–12 minutes until the edges are firm but the centers jiggle slightly.
Let cool for 2 minutes, then invert onto plates while whispering, “Please don’t stick.”
Dust with sugar, add berries or ice cream, and serve immediately.
