Pre heat the oven to 180°C fan bake, and grease four mini ramekins.
Mix wet ingredients in a bowl and set aside. Sift dry ingredients into another bowl, then pour wet mix into the dry and stir until just combined. Pour into ramekins, press a little chopped chocolate into the centre of each, and bake for 10-15 minutes, or until just cooked in the centre and when you press them it bounces back. Opt for 10 minutes then test and add another 2-5 minutes only if needed.
Let cool for a few minutes, then flip onto a plate or serve in the ramekins, with vanilla ice cream or yoghurt and berries if desired.
Gluten free: Replace spelt flour with ⅓ cup brown rice + ⅓ cup buckwheat/almond flour + ⅓ cup tapioca flour. Or your favourite gluten free blend.
Sugar free: Replace the coconut sugar with ⅔ c date paste, and reduce the milk to ½ cup.
Oil free: Replace the oil with 1 apple, blending it with the wet ingredients in a blender until super smooth.
You can also add a shot (30mL) of espresso to enhance the chocolate flavour, just reduce the milk to ½ cup.
You'll notice in the vid I added the coco sugar to the wet ingredients by accident (oops), but it's better to add it to the dry.
If you use a loaf tin, the timing for me was 20 minute exactly. In ramekins it was 10 minutes. Depending on the size of your ramekins, you may be somewhere in between (the press in the centre of the baked good test is the best guide).