Chocolate Strawberry Shortcake - Elana's Pantry

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Gluten Free Chocolate Biscuits:

• 1 ½ cups blanched almond flour
• ¼ cup coconut flour
• 2 tablespoons cacao powder
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 3 eggs
• ½ cup agave nectar

Filling/Topping:

• 2 cups heavy cream
• 2 tablespoon agave nectar
• 1 tablespoon vanilla extract
• 1 pound fresh strawberries, hulled and sliced

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