Ingredients
Scale
Strawberries
- 1 lb strawberries, sliced
- 1 Tbsp coconut sugar
- 1 tsp vanilla extract
Chocolate Shortcake
- 1 Tbsp ground flax
- 3 Tbsp water
- 2 cups Paleo Baking Flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp sea salt
- 6 Tbsp palm shortening
- ½ cup coconut milk (I used canned, lite)
- 2 tsp apple cider vinegar
- 3 Tbsp maple syrup
- ½ cup mini chocolate chips
Coconut Whipped Cream
- 1 can full-fat coconut milk, cold (see notes)
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
Instructions
- Slice the strawberries and add them to a large bowl with coconut sugar and vanilla extract. Set aside and let sit for a minimum of 30 minutes.
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Add the ground flax and water to a small bowl and mix. Place in the refrigerator while you prepare the rest.
- Add the flour, cocoa powder, baking soda and sea salt to a large bowl and whisk together.
- Add the palm shortening and use a fork or your hands to mix until it resembles coarse meal.
- Add the flax egg, coconut milk, apple cider vinegar and maple syrup. Use a wooden spoon to mix thoroughly. Add the chocolate chips and mix.
- Spread some cocoa powder down on a clean surface and place the shortcake dough in the middle. Use your hands to roll out the dough into about a 2-inch thick circle.
- Use a biscuit cutter or juice glass to cut out the biscuits and then place on the baking sheet.
- Bake for 20 minutes and then remove from the oven and let cool completely.
- Scoop the cold coconut cream off the top of the can and place in a large bowl or stand mixer. Add the maple and vanilla and beat until mixture is fluffy.
- Slice the chocolate shortcake in half and top with sliced strawberries and coconut whipped cream. Serve immediately
Notes
- The coconut cream needs to be cold. Place in the refrigerator over night or for 10-12 hours. You will only want to use the hard cream on top for the whipped cream.
Nutrition
- Serving Size: 6