Preheat oven to 450 degrees F (232 C) and measure out almond milk and add lemon juice (which will act as buttermilk).
Mix dry ingredients together in a large bowl.
Add semi-firm coconut oil (if runny, chill in the freezer for about 10 minutes - it shouldn't be rock hard, but rather scoopable.) or cold butter and use fingers or a pastry cutter to combine until small pieces remain and it looks like sand.
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be slightly sticky but not wet. Add chocolate chips and stir once more to just incorporate.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
Form into a 1-inch thick disc, handling as little as possible, flouring hands as needed.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist.
Repeat and place shortcakes on a bare baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more – you should have 6-7 (amount as original recipe is written // adjust if altering batch size).
Brush the tops with a bit more melted coconut oil and gently press a small divot in the center using your thumb. This will help them rise evenly so the middle won’t form a dome.
Bake at 450 degree for 10-15 minutes or until fluffy and the tops are firm and the middle no longer appears doughy.
Let cool slightly (for 5 minutes or so), then serve warm with coconut whipped cream and fresh berries. Dust with additional cocoa powder for extra garnish.
Let remaining shortcakes cool completely before storing in an airtight container or bag at room temperature (though best when fresh).