Lightly grease four ramekins with coconut oil. Dump cocoa powder in the ramekins and rotate the ramekins until they are fully coated. Dump the excess cocoa back into its container while lightly tapping the ramekins.

Preheat the oven to 400 F / 200 C.

In a saucepan over low heat, melt the chocolate squares, oat milk, and coconut oil- stirring frequently.

Once the chocolate mixture is fully melted, turn off the heat and stir in the powdered sugar.

Sift in the flour and mix well.

Pour in the warm water and whisk the mixture until silky smooth.

Pour the batter into the dusted ramekins and bake for about 10 minutes or until the edges are firm but the centers are still liquid. Do not allow the centers to firm.

Remove the ramekins from the oven and allow them to rest for 10 minutes.

Use a knife to scrape around the inside edge of the ramekins, loosening the fondants. Place a plate under each ramekin, then gently flip. Lightly tap the bottom of the ramekin and then carefully lift the ramekin off.

Dust the fondants with powdered sugar and serve immediately.