First, butter 2 ramekins and then spread castor sugar to coat each ramekin, shaking out any extra. Then place ramekins in the fridge

Preheat your oven to 350

Grab 2 pans and 2 bowls

In one pan, add 1 tablespoon coconut oil, 1/2 cup chocolate, and place over a very low flame until chocolate and coconut oil melt - whisking constantly (took me about 3 minutes) Please remove from heat before it gets super hot. Let come to room temperature.

In the other pan, add 1 tablespoon coconut oil, 1/2 cup cookie butter, and place over a very low flame until cookie butter and coconut oil melt - whisking constantly (took me about 3 minutes) Please remove from heat before it gets super hot. Let come to room temperature.

Separate the eggs, placing the egg whites into a bowl and the yolks into another.

Using an electric hand mixer, whip the egg whites and 2 teaspoons sugar until stiff peaks form

Place 1 yolk in the pan with cooled chocolate mix and whisk till well incorporated.

Place the other yolk into the pan with cooled cookie butter mix and whisk till well incorporated.

Fold 1/2 the whipped egg whites into the chocolate mix and the other 1/2 into the cookie butter mix with a spatula. Make sure to fold it and not whisk it.

Take ramekins out of the fridge and spoon cookie butter mix and then chocolate mix into each ramekin.

Bake at 350 for 30 minutes.

Garnish with raspberries, melted cookie butter, and melted chocolate, and enjoy.

*BTW, I also made 2 and refrigerated them and reheated them the next day for 10 minutes at 325 and they were delicious - in case you want to store one.