Preheat oven to 450º.  Spray 2 oven safe ramekins with cooking spray and set aside.

In a small, microwave safe bowl, add almond butter and chocolate chips. (I like the Enjoy Life Dairy Free Dark Chocolate Chips) Put them in the microwave for 30 seconds.  Stir and microwave for 10 seconds at a time until the chips are melted and well mixed with almond butter.  Be sure not to overheat.  It should only take about 20 more seconds.

In a second bowl, mix together egg, egg yolk, coconut sugar, salt and coffee.  The coffee should be warm (but not hot) so it won't cool the chocolate mixture when you for it in.

Fold the egg/ coffee mixture into the chocolate mixture until well combined.

Spoon the batter into the ramekins and tap down to level off tops.

Bake for 7-8 minutes or until the sides of the cakes are firm but the centers are still soft.  

Let them cool for a few minutes. Gently run a knife around edges to loosen the cakes from the sides. Invert onto a plate.  Top with whipped cream, fresh fruit or ice cream if desired.