P.S. This is a special peek of a recipe only available in the Paleo Grubs Book. Get access to all 470+ healthy Paleo meals and desserts, plus a free 10 Week Meal Plan by downloading the Paleo Grubs Book here. This delicious strawberry shortcake is much easier to put together than it appears. Fresh strawberries and whipped coconut cream are the perfect compliments to the light and fluffy shortcakes. You can also make the shortcakes ahead of time and freeze until needed. Ingredients For the coconut cream: 1 14-oz. can full-fat coconut milk, refrigerated overnight 1 tsp vanilla extract 2 tsp honey For the shortcake: 1 1/3 cups almond flour 6 tbsp arrowroot powder 1/2 tsp salt 1/2 tsp baking powder 2 eggs, beaten 3 tbsp honey 2 tbsp coconut oil, melted For the filling: 1 lb. fresh strawberries, sliced 1 tbsp honey Dash of lime juice Fresh mint leaves, for serving Instructions 1. To make the coconut cream, use a hand blender to whip the chilled coconut cream from the top of the can, vanilla, and honey together in a small bowl. Refrigerate until ready to use. 2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the almond flour, arrowroot powder, salt, and baking powder. Stir in the eggs, honey, and coconut oil until just combined. 3. Place about 1/4-cup of batter onto the baking sheet, pressing down so that the top is flat. Repeat with remaining batter. Bake for 12-15 minutes until golden. Remove from the oven and let cool. 4. Meanwhile, place the strawberries into...
