Fluffy and healthy baked chocolate donuts, based on sweet potato and coconut flour they are gluten-free and paleo too.
Preheat the oven to 180°C
Wash, peel and chop into cubes the sweet potatoes. Then put them in a processor and process until they are well chopped, without big pieces, like minced sweet potato.
Add the rest of the ingredients and process until everything is integrated. Divide the mixture into 12 donut molds (non-stick or with a little oil) and bake for 25-30 minutes or until firm and fully cooked. They should not be dry
Unmold and let cool
Melt the chocolate, the coconut oil and heat the honey. In a bowl mix these 3 ingredients and add the cocoa. Mix again and put on each of the donuts. Keep in the refrigerator