Heat oven to 350°F. Grease 2, 6 oz ramekins with non-stick spray or coconut oil.
Place all the ingredients in the order listed into a blender (except for the chocolate chips) and blend until smooth.
Divide the mixture between the two ramekins leaving about 1/4-inch space at the top.
Divide the chocolate chips between the ramekins, and gently mix a few times to incorporate into the batter.
Place in the oven directly on the rack and bake for 23-25 minutes, or until cooked through and firm to the touch.
Carefully remove the ramekins from the oven and let cool for a few minutes before topping with a dollop of greek yogurt and a pinch of Minneola tangelo zest. Enjoy while warm.
