Preheat oven to 350F.
Grease either a mini muffin tray, ramekins or a decorative tray with coconut oil.
Melt the chocolate, coconut oil and maple syrup over a double boiler. Once melted allow mixture to come to room temperature.
In a large bowl beat the eggs, apple cider vinegar and vanilla together using a hand mixer, until frothy.
Add the chocolate mixture to the eggs and mix with a spatula.
Sift in the coconut flour, cocoa powder, espresso powder, baking soda and salt.
Fill baking pan or ramekins 3/4 of the way and bake.