• In a medium microwave-safe bowl, combine butter and dark chocolate (you can use semi sweet if you're not concerned about the extra sugar). Melt the butter and chocolate in the microwave in 30 second increments until the butter and chocolate are melted (stir to see if they're melting). This will take about 1 minute. 4 tbsp butter, 1/4 cup dark chocolate chips
• Using a bowl, mix together butter and chocolate with an electric mixer.
• Add eggs, coconut milk, brown rice flour (you could also use whole wheat flour), salt, honey, baking powder, and cocoa powder (everything except the peanut butter). Mix the batter until smooth. 2 eggs, 4 tbsp coconut milk, 1/3 cup brown rice flour, 1/4 tsp salt, 1 tbsp honey, 1/2 tsp baking powder, 1 tbsp cocoa powder
• Lightly spray each cup of your silicone egg bite mold with non-stick spray. Once the cups are greased, fill each cup halfway with batter.
• Add a teaspoon of peanut butter to the center of each cup, then fill the cups with the remaining cake mix. Each cup should be 3/4 of the way full. 7 tsp peanut butter
• Cover the silicone mold with foil and place the mold on a trivet.
• Add 1 cup water to the bottom of the Instant Pot insert. Place trivet at the bottom of the pot using the handles to slowly lower the lava cakes into the Instant Pot.
• Close the lid and turn the pressure valve to Sealing. Cook the lava cakes on high pressure using the Manual or Pressure Cook button for 5 minutes. (the cooking time might have to be adjusted next time you make these, so take notes on how they come out!)
• As soon as the Instant Pot beeps that the timer is done, quick release the pressure and remove the lava cakes from the Instant Pot. Manually releasing the pressure means that you move the pressure valve from Sealing to Venting with your finger or the end of a wooden spoon. Steam will immediately release out of the valve.
• While the cakes are still hot, remove the foil and carefully run a spoon around the edge of each cup to loosen the cakes.
• Place a plate over the top of the lava cakes and then flip them upside down to remove the cakes.
• Sprinkle with powdered stevia (optional) and serve immediately with a side of coconut whipped cream and raspberries. Stevia, coconut whipped cream, raspberries

Coconut Whipped Cream Directions:

• Open the can of coconut cream and separate the milk from the cream. The cream should be hard and the milk watery. 1 can coconut milk
• Place the cream in a chilled bowl. Add the Stevia. 1 tsp Stevia
• Whip the coconut cream with a hand mixer for 1-2 minutes until the coconut cream is soft and has a whipped cream like texture.
• Store in the fridge until ready to use, but use the same day. The coconut whipped cream will not keep in the fridge for longer than a day.