Preheat oven to 350F. Lightly grease and flour four 8-oz ramekins. Set aside.

In a small saucepan over medium heat, melt chocolate chips and coconut oil until smooth, stirring occasionally. Remove from heat and cool slightly.

In a medium bowl, whisk eggs, yolks, sugar, milk, salt, and vanilla until smooth. Whisk in melted chocolate mixture until combined.

Scrape batter into prepared ramekins. Place ramekins on a baking sheet. Bake chocolate lava cakes at 350F 18-20 minutes. (middles will still be jiggly---this is ok. Do not overbake them!!)

Cool lava cakes in ramekins 10 minutes, then gently run a knife around edges to loosen. Invert lava cakes onto serving plates and set aside for a moment to prepare the sauce.

Make the raspberry sauce: In a small saucepan over medium-high, bring raspberries, water, and sugar to a simmer. Reduce heat to medium and let cook 7-10 minutes, stirring occasionally until sauce is reduced and slightly thickened. Stir in vanilla.

Serve raspberry sauce warm with warm chocolate lava cakes and dust with powdered sugar. Enjoy!