Butter your ramekins with softened dairy free butter and dust them with cocoa powder. Place them onto a baking sheet.
Add both sugars and the eggs to a mixing bowl and mix on high for about 5 minutes until it is pale yellow and the sugars are mostly dissolved.
Create a double boiler. Fill a pot halfway with water and bring to a simmer with a bowl fitted over the top, making sure the water never touches the bottom of the bowl.
Add the chocolate-hazelnut spread and the butter. Stir until they are melted and combined. Remove from the heat.
Add a little of the chocolate mixture into the eggs, stirring continuously to temper the eggs.
Add the remaining chocolate into the eggs mixing continuously.
Divide the batter between the prepared ramekins.
Bake for 12-14 minutes. The center will still be jiggly.
Let the lava cakes cool for 3 minutes before inverting them onto a plate.