Microwave chocolate and coconut oil in 30-second intervals, stirring in between, until melted. Let cool to room temperature.
In a separate bowl, add eggs, honey, vanilla, and salt. With a hand-mixer, beat for 3-5 minutes, or until frothy.
Add half of the chocolate mixture to the egg mixture. Fold until incorporated. Add remaining half and repeat.
Divide mixture evenly among lightly greased 4-inch (10 cm) ramekins.
Place ramekins onto a baking tray. Place tray onto the top oven rack. Fill the bottom of the baking tray with an inch (2 ½ cm) of water. Bake for 20 minutes, or until the center of the torte is set and no longer jiggly.