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Plain ol’ strawberry shortcake is all well and good, but how about chocolate shortcakes…with chocolate chips…with chocolate sauce? Better, better and better. These shortcakes more resemble biscuits than anything else and are delicious even on their own, top them with slightly sweetened strawberries, a little non dairy whip (I use this Rad Whip recipe, and as the name implies it is rad!) and top the whole thing off with chocolate sauce (find my recipe below).

Chocolate Strawberry Shortcake (Vegan)

(adapted from The Dessert Lover’s Cookbook)

1 cup all purpose flour

2/3 cups whole wheat pastry flour

3 Tbsp. unsweetened cocoa powder

1/4 tsp. salt

1/3 cup sugar

1/2 tsp. baking soda

4 Tbsp. vegan margarine, cold

1/2 cup chocolate chips

3/4 cup non-dairy milk mixed with 3/4 Tbsp. apple cider vinegar or lemon juice

Filling:

2 pints of strawberries, hulled and thickly sliced

1 Tbsp. sugar

In a food processor or blender combine the flours, baking powder, cocoa, salt, sugar and baking soda. Add margarine and pulse a few times until the mixture is combined, you should still be able to make out the margarine pieces but they should be very small. Add the chocolate chips and the milk/vinegar mixture and pulse until combined. You can either roll the dough out and use cutters to get them in a nice circular shape or you can just go ahead and form them with your hands and put them directly on your prepared baking sheet (you should get about 8 of them). Bake for about 10-14 minutes at 450 degrees.

Meanwhile prepare the strawberries by sprinkling sugar on berries and refrigerating for about a half hour.

To assemble, split cooled biscuits in half and top with berries and a dollop of whip, replace top half of biscuit and add another dollop of whip and a berry slice of 2, then top with chocolate sauce.Chocolate Sauce

1/3 cup unsweetened cocoa powder

2/3 cup sugar

1/2 cup coconut milk (light is fine)

3/4 tsp. vanilla extract

In a small saucepan over medium heat, mix cocoa powder, sugar, and coconut milk. Bring it to a boil and let it gently simmer for about a minute or two, remove from heat and add vanilla. If the sauce is too thick add a Tbsp. or two of water and stir well.

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