Preheat the oven to 450F. Grease 2 ramekins or muffin tins with coconut oil and set aside.
Place the coconut oil and chocolate in a bowl. Put the bowl over a pot half-filled with water. Keep over low heat, stirring from time to time, until chocolate melt completely, about 5 minutes.
Meanwhile whisk the eggs and yolk together with coconut sugar until well combined.
Add the chocolate mixture and whisk again.
Sift the cocoa and stir to incorporate.
Divide the mixture between the ramekins.
Cook for 10-12 minutes or until the edges are just set.
