Chocolate Strawberry Shortcakes

• 1- 1/2 cup Blanched Almond Flour
• 1/4 cups Coconut Flour
• 2 Tablespoons Cacao Powder
• 1/4 teaspoons Celtic Sea Salt
• 1/2 teaspoons Baking Soda
• 3 whole Eggs
• 1/2 cups Agave Nectar
• 2 cups Heavy Cream
• 2 Tablespoons Agave Nectar
• 1 Tablespoon Vanilla Extract
• 1 pound Fresh Strawberries, Hulled And Sliced

1. In a large bowl, combine almond flour, coconut flour, cocoa powder, salt and baking soda.
2. Set aside.
3. In a smaller bowl, combine eggs and agave.
4. Stir wet ingredients into dry.
5. Batter will be wet.
6. Using a 2 tablespoon scoop, scoop batter onto a parchment paper lined baking sheet.
7. Bake at 350 degrees for 12-15 minutes.
8. Then remove from the oven and cool biscuits completely and set aside.
9. In a large bowl, whip cream, agave and vanilla together until thickened to your preferred consistency.
10. Slice biscuits in half horizontally.
11. Place bottom halves on a platter; top each one with a dollop of whipped cream and strawberries.
12. Top with the remaining biscuit halves, and more whipped cream and strawberries
13. Serve to your hungry gang!

blanched almond flour, coconut flour, cacao powder, salt, baking soda, eggs, heavy cream, vanilla, fresh strawberries

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/chocolate-strawberry-shortcakes/ (may not work)