Preheat oven to 425°F. Generously grease the entire insides of 4 4-ounce oven-safe ramekins with butter or coconut oil. Place ramekins on a baking sheet and set aside.

Melt the chocolate chips and 4 tablespoons butter or coconut oil together over a double boiler or in a microwave-safe bowl at 30 second intervals, stirring in between, until melted and smooth. Stir frequently until just melted. Set the chocolate mixture aside.

In a large bowl, place the eggs, egg yolks, coconut sugar and vanilla, and whisk to combine. Whisk vigorously, or use a handheld mixer, until the mixture has thickened slightly. Add the melted chocolate mixture and continue to mix. Add the tapioca starch, coconut flour, cocoa powder, and sea salt, and whisk to combine well. The mixture will be somewhat thick, but pourable and smooth. Divide the mixture between the 4 prepared ramekins. The ramekins should be filled about halfway.

Place the baking sheet with the filled ramekins in the center rack of the preheated oven, and bake for about 9 - 10 minutes. If you used smaller ramekins, bake for a few minutes less; larger ramekins will take a few minutes more.

Remove the ramekins from the baking sheet and let sit for about 10 minutes to cool before handling. To serve, top with a scoop of Vanilla Coconut Ice Cream and enjoy!