Preheat oven to 350F. Grease 6 ramekins with the coconut oil. Lightly coat each greased ramekin with cocoa powder, removing any excess. Place these on a baking sheet and set aside.
Place vegan butter, peanut butter and chocolate in a microwave-safe bowl. Heat for 30 seconds or so and stir. Repeat until the chocolate is melted. Stir again to combine and set aside.
Place tofu, sugar, and vanilla in the bowl of a food processor and pulse several seconds (up to a minute) until the mixture is very smooth. Scrape down sides of bowl with a spatula then continue pulsing another 30 seconds or so until the mixture becomes light and fluffy.
Add the melted chocolate mixture, gluten-free flour, and salt to the tofu mixture and pulse in brief spurts until everything is combined and smooth.
Spoon half of the batter equally amongst the 6 prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.
Place the baking sheet with 6 filled ramekins in the heated oven and bake for 20 minutes or so, until the tops are just set. Let cool 2–3 minutes.
When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from it’s attachment to the ramekin. Turn the ramekin over onto a dessert plate and dust with powdered sugar and top with your favorite fresh berries, like raspberries. I suggest serving these immediately, but they do well the next day too.