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Baked chocolate donuts
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Fluffy and healthy baked chocolate donuts, based on sweet potato and coconut flour they are gluten-free and paleo too.

Servings: 12 donuts
Author: Gaspar Carreira
  • 2 large sweet potatoes 450-500g
  • 2 large eggs
  • 1/4 cup liquid oil, coconut or sunflower 50ml
  • 3/4 cup coconut flour 130g
  • 3/4 cup cacao powder 90g
  • 3/4 cup coconut or muscovado sugar 140g
  • 1/4 cup espresso 50ml
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 50 g dark chocolate at least 80%cacao
  • 1/4 cup melted coconut oil 50ml
  • 1/4 cup raw cacao powder 30g
  • 1/4 cup honey or maple syrup 70g
  1. Preheat the oven to 180°C

  2. 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.

  3. 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

  4. Unmold and let cool

Chocolate glaze
  1. 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