In a small bowl combine peanut butter, coconut oil, and maple syrup. Microwave for 15 seconds until melted and then place in the freezer while you prepare the other ingredients.
In a small bowl combine chocolate chips and coconut oil, microwave for 30 seconds. Remove from microwave and stir continously until all of the chocolate has melted. If needed place back in microwave for 10 second intervals until the chocolate has completely melted. Allow to cool slightly.
In another bowl whisk together egg and coconut palm sugar. Whisk well until creamy and well combined. Stir in vanilla extract, cooled chocolate, and salt, stir until well combined. Add almond flour and stir until just combined.
Remove peanut butter from the freezer and scoop into a ball.
Using a 4 ounce ramekin, spray with non-stick spray (I used coconut oil). Pour 1/2 of the batter into the ramekin, top with the frozen peanut butter ball, pour the remaining batter into the ramekin. Top with a sprinkling of chocolate chips.
Bake in oven for 20-25 minutes or until the cake has puffed up and the edges are crisp. A toothpick inserted into the center of the cake will not come out clean.
Serve with chocolate sauce, whipped cream, powdered sugar, or vanilla ice cream.
You can double, triple, or quadruple this recipe.Substitutions:I have tried this recipe with white flour and it worked (albeit it isn't as tasty as the almond flour version), I feel confident that a gluten-free 1:1 flour will also work.