In a medium bowl, add the oat flour, cacao, baking powder, espresso, melted chocolate, peanut butter, coconut oil, maple, milk, vanilla, and salt. Mix them well.

Generously grease two small ramekins with coconut oil. You want the ramekins very greased- this will allow the lava cake to slide out of the dish once it has cooked.

To further make sure that the cake doesn't stick to the ramekin, I dusted cacao powder around the edges and bottom of the dishes. You can also use powdered sugar or flour to do this. Or you can use parchment paper to line the bottom of the ramekins.

Divide the chocolate mixture into the two prepared ramekins, but only fill them each halfway.

You can either place the semi-sweet chocolate chips in the middle of the batter, or you can do what I did, which was to melt the chocolate chips, then place the melted chocolate in two mini muffin cups and refrigerate them until the chocolate hardens and forms two mini chocolate cups.

Place the chocolate cups or chocolate chips in the middle of the lava cakes, then top them with the remaining raw batter.

Note: you can either melt the chocolate in the microwave or using the double boiler method.

Once the cake has cooked, the warm chocolate cups will melt and create the runny center.

Place the ramekins in the air fryer for 6 minutes at 400*F/ 200*C.

Allow the cake to cool off for 2-3 minutes at room temperature. Then gently slide a knife around the edges of the cake to loosen them.

Place a dessert plate on top of the ramekin and holding both the plate and the ramekin, carefully flip them upside down.

Gently lift up the ramekin to reveal the chocolate molten lava cakes underneath.

Sprinkle more cacao on top of the molten chocolate cakes and top with berries, if you wish.

Slice into them to reveal the gooey, molten center!