In a small saucepan, add frozen strawberries, water, honey and salt. Bring to a boil over medium heat.

Once boiling, reduce heat to medium-low and cook for an additional 10-12 minutes, occasionally mashing strawberries to break them down into a thick mixture.

Remove strawberry sauce from heat. Let cool while cakes are prepared.

Preheat oven to 450°F. Grease ramekins with coconut oil and set aside.

Add chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring after each until completely melted and smooth. Set melted chocolate aside to cool.

In a medium bowl, whisk eggs. Add salt, vanilla, maple syrup, coconut sugar, cocoa powder, and melted chocolate; mix until smooth. Fold in the flour and blend until well combined.

Evenly pour the cake batter into two 8-ounce ramekins and bake for 12-14 minutes until the sides are set and center remains gooey.

Remove cakes from oven and set aside to cool on a rack for 10 minutes.

Run a sharp knife around the edge of ramekins to loosen cakes, then turn over onto dessert plates, tapping the bottom of the ramekin to release the cakes.

Spoon strawberry sauce over the top of each cake, dust with powdered sugar, and serve warm.